You are probably thinking ‘wow that is almost black’. One of the benefits of using naturally dark mushrooms is you get a really dark coloured soup – almost black. The addition of allspice and maple syrup gives this soup a mediterranean swing to it.
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 x tablespoons extra virgin olive oil
1 x teaspoon allspice powder
1 x tablespoon maple syrup
1/2 bunch flat leaf parsley, chopped
500 grams fresh mushrooms (I used a mix of portobello & swiss brown)
4 x cups vegetable stock
Heat a large pot over medium heat. Add olive oil and chopped onions. Cook for 5 minutes until onions start to become translucent. Add garlic, parsley, allspice powder and maple syrup, stir together and cook for a further two minutes.
Slice or cut the mushrooms into chunks. Add to the onion garlic mix. Toss around and then cook for around 20 minutes stirring occasionally. The mushrooms should wilt down and become dark in colour – bringing out their lovely flavours. Pour in the vegetable stock, bring to the boil and then reduce to a simmer for approximately 10-15 minutes. Remove the soup from the heat and blend with a stick blender.
I don’t add cream to the soup preferring to add a dollop of natural yoghurt on top when served.
