Don't let the simplicity of this soup fool you. It is scrumptious! The ingredients work together to create a dish that is far more delicious than the sum of its parts.
3-4 punnets (3-400g) button or brown mushrooms (or a variety of your favourites), finely sliced
1 large (or 2 smaller) yellow onion, peeled and diced
3 ribs celery, finely diced
2 large (or 3 smaller) carrots, finely diced
1 clove garlic, crushed
4 cups stock
OPTIONAL (but recommended!): 1 leek, washed well and finely diced
Salt and pepper
*** See my step-by-step pics below! ***
Place onion, garlic, celery, carrots and leeks in a large saucepan with olive oil
Saute over low-medium heat until onion is translucent and carrots, leek and celery have softened
Add sliced mushrooms and stir in.
Cover and allow to simmer (stirring occasionally) over low heat for 15-20 minutes, until mushrooms have softened. The longer you leave the ingredients to cook at this stage, the more the flavours will develop!
Add stock, cover and continue to simmer for a further 30-40 minutes
At this point, taste your soup and add salt and pepper to taste.
Serve and enjoy!