Creamy Mushroom Soup Without Cream
Ingredients
- 500g chestnut mushrooms
- 1 large red onion
- 1 garlic bulb
- Olive oil
- Salt and pepper
- 1 organic low salt stock cube
- 50g sunflower seeds
- 1/4 teaspoon garlic powder
Optional
- 2 tablespoons dried porcini mushrooms
Preparation
Put the mushrooms, red onion, and sliced garlic bulb into a roasting dish. Add salt and pepper and drizzle with olive oil. Roast at 180°C for 25-30 minutes.
Dissolve the stock cube in hot water to make stock
Add the roasted vegetables to the stock, squeeze out the garlic cloves, and blend until smooth.
Garnish
Toast the sunflower seeds in a hot pan with 1/4 teaspoon garlic powder.
Sprinkle on the soup to serve.