Mushroom soup with freekeh
(20-30 mushrooms or about 6 cups, sliced)
(or butter or ghee)
ground black pepper
hot vegetable stock
(2 ⅔ cups)
milk or non-dairy alternative
(1 ⅓ cups)
Chopped parsley to garnish
Peel and thinly slice the onions. Brush any dirt from the mushrooms and slice thinly.
Heat the oil in a large saucepan over a medium flame, then saute the onions for 5 minutes until softened. Add the sliced mushrooms and continue to cook, stirring occasionally, for another 10 minutes.
Stir in the thyme, pepper and freekeh, and mix well. Add the hot stock, bring to the boil, and simmer, covered, for around 30 minutes. The freekah should be well cooked and the soup thickened.
Remove half the soup to a separate pan or large jug, and add the milk. Process with a stick blender until smooth.
Return the blended soup to the original pan and mix with the unblended soup to give a chunky, creamy texture.
Serve hot, sprinkled with chopped parsley to garnish.
Approx. per serving: 184 calories, 12g fat, 6g protein, 16g carbs