Creamy Mushroom & Lettuce Soup
I really enjoy cooking with lettuce, I know some people aren’t keen but when you wilt it but leave some crunch it’s actually delightful. This soup is creamy and a little tangy (a twist on a cream of mushroom) with Shitakes to boost the mushroom flavour and lettuce for a soft crunch.
On the other hand, if you’re more of a smooth soup person you could use an immersion blender right at the end and enjoy it that way too!
Makes 2 large/4 small Serves
Cook Time - 15 mins
Equipment - Cooktop
Ingredients
1 cup Dried Shitake Mushrooms
1 head of Lettuce
3 tbsp Broth Concentrate/stock powder (I used chicken flavour but whichever your preference)
1L Water
1 tsp dried Sage
1 tsp dried Rosemary
1.5 cups Greek Yoghurt
Method
Hydrate dried Mushrooms in hot water
Wash and shred lettuce
Combine mushrooms, water, stock, lettuce and herbs on a medium heat until lettuce wilts
Take off the heat and stir through Greek Yoghurt
Enjoy!
Tips
Tips - Add the shitake water to your soup, it has stacks of flavour!
Variations - Blend for a thicker, smooth soup
Store refrigerate in airtight container for up to 4 days, do not freeze
