Mushroom & Pepperberry Soup - EatWell Magazine
An earthy, dairy-free but creamy mushroom soup with the delicious flavour of sweet but bitey pepperberries.
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Cooking tools:
- Immersion blender
- Blender
- Kitchen scale
- Mixing bowl
- Slotted spoon
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen timer
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
- Extra pepperberries, to taste
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