Ingredients:

• 3 tbsp – Butter
• 1 – medium onion, finely chopped
• 700 g – mushrooms, finely chopped
• 400 g – Lettuce
• 4.5 tbsp – extra Olive oil
• 3 – Cloves garlic, minced
• 4 cups – water
• Season with Chicken stock cube
• 4 – slices of whole Wheat bread
• Freshly ground pepper to taste

Method:

1. In a deep saucepan, melt the butter, add onions and saute for 2-3 minutes.
2. Add mushrooms and saute until mushrooms are well browned. Keep aside.
3. Remove the lettuce heads and cut leaves into thin strips.
4. In a deep saucepan, warm the oil.
5. Add garlic and cook for 2-3 minutes.
6. Add the lettuce, cover and cook until the lettuce is wilted, about 2-3 minutes.
7. Add the water. Sprinkle the chicken stock cubes (do not add salt). Boil the soup for 5 minutes. Place a slice of bread in individual bowls.
8. Divide mushroom onion mixture equally to serve 4.
9. Pour the mushroom onion mixture over the bread slices.
10. Pour the lettuce soup over this and serve immediately.
11. Taste and adjust salt if necessary.