|2 tbs||Cooking for Fun extra virgin olive oil|
|½||My Choice onion, chopped|
|100 g||shitake mushroom, sliced|
|100 g||straw mushroom, sliced|
|3 cup||vegetable stock|
|¼ tsp||salt tsp black pepper|
|1 tbs||parsley, chopped|
- Heat oil in saucepan, sauté onion until soft and translucent. Add the mushrooms and cook for 5 minutes.
- Add the vegetable stock and bring to boil. Transfer the mixture into the blender and blend until smooth.
- Return the soup to the saucepan. Stir in milk and cream, and simmer for 5 minutes season with salt and black pepper. Transfer to soup bowls. Sprinkle with chopped parsley.