Mushroom & Pepperberry Soup - EatWell Magazine

Ingredients

• 70g dried shiitake mushrooms
• 1½ cups hot water
• 3 tbsp butter or extra-virgin olive oil
• 400g Swiss brown mushrooms, sliced
• 1 onion, chopped finely
• 2 cloves garlic, sliced
• ½ tsp dried or fresh chillies
• 2 tbsp ground pepperberries
• 3½ cups vegetable stock
• 150mL oat milk cooking cream, extra for serving
• Salt & pepper, to taste
• Extra pepperberries, to taste