Mushroom Soup


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
50 ml milk
100 ml cream
¼ tsp salt tsp black pepper
1 tbs parsley, chopped


  1. Heat oil in saucepan, sauté onion until soft and translucent. Add the mushrooms and cook for 5 minutes.
  2. Add the vegetable stock and bring to boil. Transfer the mixture into the blender and blend until smooth.
  3. 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.