Glutenfree/ Nutfree/ Raw


  • 250 gm mushrooms, roughly chopped
  • 1.5 tsp dried rosemary
  • 1 medium-sized onion, chopped
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • 2 tbsp spring onions or chives, chopped for garnishing


  1. Saute the onion until transparent.
  2. Add the mushrooms and rosemary and sauté until the water is released.
  3. Remove and let the mushrooms cool down.
  4. Transfer half the mushrooms into a blender and blend into a smooth, creamy consistency by adding vegetable stock.
  5. The thickness of the soup can be adjusted according to your taste by adding more or less vegetable stock as required.
  6. Transfer the soup to a pan, mix the rest of the mushrooms and heat through. Season to taste.
  7. Serve hot, garnished with spring onions or chives.

Serves 2-3

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