|Mushrooms||6 Ounce (175 Gram)|
|Garlic||1 Clove (5 gm)|
|Beef stock/Chicken / vegetable||1 1⁄2 Pint (900 Milliliter)|
|Yeast extract||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Yogurt/Fromage frais||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
If you do not want to sieve or liquidize the soup, then dice all the ingredients neatly.
Wipe and chop the mushrooms.
Peel and finely chop the garlic and onions.
Pour the stock into a pan, add the mushrooms, garlic, onions, yeast extract and seasoning.
Cook for 15 minutes, then sieve or liquidize and reheat.
Top each portion with yogurt or fromage frais and parsley.
It increases the calories in this soup but does add a good flavour if the mushrooms, garlic and onion are tossed in 25 g/1 oz beef dripping or butter.