Ingredients
1 tbsp oil
2 onions, halved and thinly sliced
20g dried porcini mushrooms (optional but it will give you a more in-depth flavour)
700ml vegetable stock, hot
300g chestnut mushrooms, chopped
3 garlic cloves, crushed
300g potato, finely diced
2 tsp fresh thyme
4 carrots, diced
2 tbsp chopped parsley
8 tbsp bio/greek yogurt (to serve optional)
55g walnut pieces (to serve optional)
Salt and pepper (to taste)
Suitable for: Soup Chef ProSoup Chef
The Method
Add the porcini mushrooms to the hot stock.
Select the SAUTE function, add the oil and allow to heat. Add the onion, and stir regularly for 2 minutes until they begin soften. Add the mushrooms, garlic, potatoes, thyme and carrots and fry until the mushrooms soften and start to brown.
Add the mushroom and vegetable stock, then cancel the SAUTE function.
Put the lid on and select the CHUNKY function.
When the program has finished, open the lid and add the parsley and season.
Serve in bowls topped with yogurt and walnuts.
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