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Mushroom and Oregano Soup Recipe


These are the ingredients I used to make it.

INGREDIENTS:

1 large onion peeled and diced fine
2 cloves of garlic peeled and chopped fine
1 lb of mushrooms or 1 of those large boxes sliced into small pieces
1 1/2 to 2 pints of stock either vegetable, chicken or a cube. I use homemade stock to get maximum flavour
salt and pepper to taste
2 tablespoons of olive oil
dried oregano or fresh chopped oregan

DIRECTIONS:

1. Take a large pan and warm the olive oil to a gentle heat
2. Add the onion and garlic and sweat for about 5 minutes, I put the lid on the pan to help this process
3. Add the chopped mushrooms and sweat for 10 minutes
4. Add the stock and oregano and simmer for about 20 minutes until the mushrooms are soft
5. Add salt and pepper to taste
6. I like to put all the soup into a blender and blend until it is a good smooth texture
7. Serve with crusty bread and a garnish of fresh oregano.

Variations

1. Add a dash of white wine to make mushroom ,oregano and wine soup
2. Add about 1/2 pint of milk to the soup just before serving and heat gently to create a rich texture to make smooth mushroom soup
3. Add about 1/2 pint of cream after the soup has been blended to make cream of mushroom soup

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