Recipe: Mushroom and Potato Soup

Ingredients:

• Rapeseed oil
• Two large onions
• 20g porcini mushrooms
• 3 tbsp vegetable stock powder
• 300g chestnut mushrooms
• 3 cloves garlic
• 300g potatoes
• 2tsp thyme
• 4 carrots
• 2tbsp parsley
• 8tbsp yoghurt
• 50g walnuts

Instructions:
1. Fry the onions in the oil for ten minutes.  Meanwhile cover the dried mushrooms with the stock and 1.2l hot water.
2. Add the fresh mushrooms, garlic, potatoes, thyme and carrots to the onions.
3. Pour in the dried mushrooms and stock.  Cover and simmer for twenty minutes.
4. Stir in the parsley and seasoning. Serve with the yoghurt and walnuts.