of Mushrooms (preferably Field-type)
Vegetables (eg carrot, celery, leek)
2 Vegetarian Stock Cubes
Pure Olive Oil
Wine, Beer or Water
To Taste: (if desired)
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs (eg Coriander)
Salt & Pepper
Dash of Lemon juice or Cider Vinegar
To serve: (if
Natural Yogurt, Cream, or Soured Cream*
Chop the onion
and garlic, sautee in a small amount of oil. Add sliced carrots
or other vegetables if desired. Add chopped mushrooms. Saute until
they begin to soften. Add stock, liquid and seasonings to
taste. Simmer until all vegetables are soft. Puree.
if required. Serve with a dollop of yogurt or cream, fresh herbs
and crusty bread.
Note: * To make
a dairy-free or vegan version, you can skip the cream altogether
or use coconut cream, soy or rice-milk.