2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water
3-4 tablespoons natural yoghurt, to serve
1. Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.
2. Add garlic and mushrooms and stir fry for a few minutes.
3. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.
4. Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.Posted on Apr 4 with 4 notes