2 packets of mushroom s
3 Cloves garlic, crushed
1 tspn of fresh ginger
1 whole onion crushed
Fresh thyme, chopped
0.5 tspn of sea salt
2 sticks of celery
4 tbl spoon of butter
Chicken or vegetable stock (750ml)
Fresh cream, 1 small bottle
Heat a splash of olive oil in a large saucepan over medium heat.
Add onion, celery,salt, garlic and ginger, thyme then mushroom and butter, gently stir until soften.
Add chicken or vegetable stock, remember to always get powder stock so you can add water to it.
Put the lid on and let it Cook for 8mins on low heat, then use a stick blender while cooking, make sure it does not pop out of the pan. Add a bit of cream for a reach flavor then spoon the soup into bowls and serve with toast.
Garnish with chopped parsley