Mushroom Soup, preserved lemon and cashews
This soup is a one pot wonder of vitamins and delicious tasting mushrooms. It's easy, dairy free, gluten free and vegan if you want.
Ingredients
- 500 gm mushrooms sliced button or field
- 60 ml olive oil
- 150 gm onion diced (or a couple of small ones brown or white)
- 3 cloves garlic depending on their size and strength
- 1 1/2 tablespoons Thyme chopped de-stemmed
- 250 gm cashews raw unsalted
- 50 gm preserved lemon chopped. You can use the insides just not the seeds
- 1 litre chicken stock
- 1 teaspoon sea salt
- 2 mushrooms field or Portabello mushrooms sliced
- 40 ml olive oil 2 tablespoons
Instructions
- Heat the pot over medium heat and add the 60 ml of olive oil. Add the onion and garlic and stir to mix and soften.
- Add the thyme and the preserved lemon, stir well then add the 500 gm sliced mushrooms. Stir till softened ( about 2 minutes).
- Add the cashews and the stock and simmer on medium to low for approximately 20 minutes or until the cashews are soft.
- Season with salt and puree till silky smooth.
- I like to garnish with sliced mushrooms. Make them by heating a skillet ( frypan). Add the extra olive oil ( and some butter if you like) and toss the mushrooms, adding a little salt till they are cooked through. Set aside till needed