It’s all about the quality of your mushroom! I bought some lovely big Portobello mushrooms for this soup. They smelled wonderful with dark earthy aroma. I lightly fried a chopped onion with some crushed garlic then added my chopped mushrooms. The thing to remember is they cook right down – I used four huge mushrooms and only just made enough soup for two! When the mushrooms have relaxed and released their juice, add a small slug of brandy and cook off the alcohol. This will cheer your soup up a bit! Then add some vegetable stock and some soya milk – half and half is good. Next, throw in a handful of roughly chopped flat leaf parsley then blend with a hand blender. Season to taste and add more liquid to get the consistency you want. Heat through then serve with a swirl of soya yoghurt and garnish with more chopped parsley and freshly ground black pepper.
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