Light and Easy Mushroom Soup

This recipe is inspired in Pret A Manger’s mushroom risotto soup which I absolutely love. This recipe works with any type of mushrooms or even better a combination of them: wild, chesnut, portobello, white, button… Any type will work. I love using sage with mushrooms, it’s a great combination.

Ingredients

  • A dash of olive oil
  • 3 chopped celery sticks
  • 400g of chopped mushrooms
  • 1 chopped onion
  • 1 tablespoon of dried sage (if you can get fresh sage add a handful of leaves)
  • 1 liter of water
  • 1 chopped carrot
  • 3 chopped garlic cloves
  • Vegetable stock
  • 1 tablespoon of maple syrup
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste

Method

Sauté de onion, garlic and carrot for 10 minutes until the onion is golden. Add the celery and mushrooms and cook for 5 minutes. At this point add the water, stock, sage, maple syrup, balsamic vinegar, salt and pepper. Cover the pan with a lid and cook on a low heat for 1h. Allow it to cool a little bit and blend with a hand blender.

Enjoy with some toast or for a creamier result you can stir in some yogurt or bechamel when serving it.

Enjoy this easy, healthy and delicious dinner.

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