Ingredients:
• Button Mushrooms – 200 g, sliced
• Celery – 2 stalks, chopped
• Spring onions – 1/2 cup, chopped
• Garlic – 2 tsp, finely chopped
• Water or Chicken stock – 750 ml
• Milk – 250 ml
• Salt & pepper – to taste
• Dried shitake Mushrooms -3
• Spring onion greens – 4 tbsp for garnish
Method:
- Combine all the ingredients from mushrooms to water or stock.
- Heat till it begins to boil.
- Lower the flame and gently simmer for 10-15 minutes.
- Meanwhile, if using dried shitake mushrooms, soak them in 1/2 cup of boiled water.
- Cool the cooked vegetables and blend till smooth.
- Add milk, salt and pepper to taste.
- Drain the shitake mushrooms from water, discard the stalks and chop the caps and add to the soup.
- Heat thoroughly and serve garnished with chopped spring onion greens.