Mushroom Soup

2 onions, diced
6 cloves garlic, crushed
500g portabello mushrooms
500g button mushrooms
2 litres vegetable stock
Salt & pepper to season

Roast the mushrooms until they are soft this will take 20/30 mins at 200C.
Sauté the onion and garlic in a little oil until the onion has softened. Add the mushrooms and cover with stock. Simmer for 30mins. Whiz to a smooth consistency and season to taste, you will need a decent amount of salt.
top with Flaked almonds and serve with your favourite toasted bread.


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