Yummy Mushroom soup recipe!

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.

VARIATIONS
dairy-free – skip the yoghurt and serve with a good drizzle of peppery extra virgin olive oil.

caffeine-free – use a caffeine-free tea or take the water option.

creamy soup – fans of creamy soups can stir in a few tablespoons of double cream after pureeing.

mushroom ragu – replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.