Mushroom Soup

Simple, cream-free mushroom soup is built on the clean, woodland flavour of the mushroom – quick yet filling.

1. Chop the onion finely, and in the oil sweat it glassy, lightly golden.

2. Add the crushed garlic, and stir it for half a minute, until fragrant.

3. Add the sliced button mushrooms, and braise them until they release their liquid, then most of the liquid cooks off.

4. Take it off the heat, sprinkle over the paprika, stir it in quickly (so it does not turn bitter), then pour in the water.

5. Bring it to the boil, and cook it at a simmer for 20 minutes, seasoning it with salt and pepper meanwhile.

6. Before serving sprinkle it generously with chopped parsley.

Tip: A bunch of fresh, chopped parsley at the end really lifts the soup – serve it warm.