Oyster Mushroom Soup
90 g butter
2 medium onions, roughly chopped
1 clove garlic
500g Fruit Bodhi Organics fresh oyster mushrooms, finely chopped
2 tbsp plain flour
1 litre hot chicken or vegetable stock
1 bay leaf
4 tbsp single cream
Small handful of flat-leaf parsley, roughly chopped
Heat the butter in a large saucepan and cook the onions and garlic until soft but not brown, approx 8 – 10 mins.
Add the mushrooms and cook over high heat for another 3 mins until softened. Sprinkle in the flour and stir to combine. Pour in the stock and bring to boil. Add bay leaf and simmer for another 10 mins.
Remove and discard the bay leaf, then remove the mixture from the heat and blitz with a hand blender until smooth. Gently reheat the soup and stir through the cream ( you could freeze it at this stage) and then add cream when reheating. Scatter over the parsley and serve.