- Vegetable stock 2 Pint – if you can remember to reserve your stock from daily veg cooking ! – if not buy some
500g Mushroom – any type – several together if you prefer
- 1 medium onion
- 2 medium potatoes
- Chovi Allioli
Roughly Chop and slice the mushrooms, finely chop the onion, finely chop the potatoes. Toss into a saucepan with one tablespoon melted Allioli. Brown for a few minutes then add the stock. Allow to come to the boil, then simmer for 20-25 minutes approx. Reserve 3 tablespoons of cooked mushrooms from saucepan (drained). Put the remaining cooked mixture into a liquidiser and blitz until creamy. Mix back into creamy soup the mushrooms that were reserved to add texture. Serve straight away (or equally reserve, chill, freeze etc) – don’t forget to season to taste as necessary. Serve with crusty bread and plenty of Allioli.
Adding Allioli to canned soup is equally as fantastic.