WHAT? 200g. Wild mushrooms
½ onion chopped, 2-3 garlic cloves, little chilli
1 potato, 1 carrot
Splash of white wine
1.5 litres vegetable stock
2-3 tablespoons extra virgin olive oil @ladi_biosas
Pepper, salt, thyme
To serve: ground nutmeg, chopped parsley and Greek yoghurt HOW TO? 1️⃣In high temperature, warm the olive oil and let it heat. Chop the mushrooms and sauté them for 4 minutes. 2️⃣Chop and add onion, garlic and chilli. Sauté for 2 minutes with the potato and carrot. 3️⃣Splash the white wine and let the alcohol go. 4️⃣Add the stock and cook for 15 minutes. After the soup is ready, mash all the ingredients to a smooth veloute. 5️⃣Serve with pepper, thyme, salt if needed, ground nutmeg and parsley. Add a dollop of Greek yoghurt.
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