Portobello Mushroom Soup

This is truly a winter that feels like no sooner than we put the shovel away, it is time to bring it out again. As we brace ourselves for yet another round of snow, spring feels like such a distant memory and endless pots of tea, soups and stews have become a staple. And speaking of soups, several weeks ago we had dinner at a friend's house and were served a delicious mixed mushroom soup with portobello, shitake and crimini mushrooms. Here is my version based on what I had on hand. Talking to my mum this evening, I got a recipe for savoury quinoa muffins and again, juggled ingredients and replaced it with what I had and dinner turned out rather good. So here it is, a mish mash that worked out. Savoury muffin recipe to follow. Enjoy!

Skill Level: Easy
Serves: 4 - 6

INGREDIENTS:

• 3 large portobello mushrooms (approx. 250 g)
• 400 g sliced  crimini mushrooms 
• 2 medium sized red onions coarsely chopped
• 4 cups water
• 2 Tbsp 10 % cream 
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3/4 Tbsp coconut oil 
• 1 tsp of yogurt (optional)
• red chili flakes (optional)

METHOD: 

1. Add oil to a large saucepan, when oil is hot put in the bay leaves, chopped onions and stir until transparent

2. Add sliced mushrooms, pepper  and salt and saute until all the liquid has evaporated

3. Transfer to a deep pot, remove the bay leaves, add water and using an immersion blender, puree the mushroom onion mixture till smooth

4. Check seasoning, serve hot with a tsp of yogurt and chili flakes (optional)