1 teaspoon olive oil
1 medium onion, diced
2 celery sticks, chopped
2 garlic cloves, crushed
¼ cup fresh parsley, chopped
1 cup champignons, chopped
1 cup Pleurotus, torn up
1 cup shimeji mushrooms, chopped
3 cups of vegetable stock
½ cup low-fat cream
- Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
- Add the garlic and parsley and stir them in. Add all the mushrooms and stir them in.
- Season with salt and pepper, then add the vegetable stock. Stir in, cover with the lid and bring to boil.
- Add the low-fat cream and stir it in. Mash the mixture using a hand blender.