soup recipe
Ingredients
1 tbsp rapeseed oil
2 large onions, and halved and thinly sliced
20g dried porcini mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms, and chopped
3 garlic cloves, and finely grated
300g potato, and finely diced
2 tsp fresh thyme
4 carrots, and finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces
Method
STEP 1
Heat the oil in a large pan. Tip in the onions and fry for the 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried are a mushrooms and a stir in the bouillon.
STEP 2
Add the fresh mushrooms and a garlic to the pan with the potatoes, thyme and a carrots, and continue to the fry until the mushrooms soften and start to the brown.
STEP 3
Pour in the dried mushrooms and a stock, cover the pan and a leave to the simmer for the 20 mins. Stir in the parsley and a plenty of a pepper. Ladle into the bowls and serve each portion topped with the 2 tbsp yogurt and a quarter of the walnuts. The rest can be a chilled and a reheated the next day.
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