Mushroom Soup

This is based on a recipe from Jamie Oliver's 15 Minute Meals.

Mushroom Soup

Ingredients

2 onions
2 Tbls olive oil
2 tsp vegetable stock (dry)
½ a bunch of fresh thyme
2 cloves of garlic
4 large portobello mushrooms
8 chestnut or swiss brown mushrooms
100g (3½oz) basmati rice
1 litre boiling water
1 tbsp vegan sour cream (for serving)
1 tsp truffle oil (optional)
Salt & Pepper


Method

Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil. Crumble in the stock cube, add a pinch of salt and pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.

Crumble in the chestnut mushroom and portobellos, add the rice and cook for a couple of minutes.

Pour in 1 litre of boiling water and boil with the lid on for 10 mins.

Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.