Source: dLife

A tasty mushroom soup with pickled cucumber.

Servings

2 medium onions , chopped
5 cup low sodium vegetable broth
6 cup fresh mushroom slices
4 tsp unsalted tomato paste
1 pickled cucumber , chopped
1 bay leaves
1 tbsp capers, drained
1 pinch salt
1 tsp black peppercorns , crushed
1 pinch fresh lemon peel , rind curls (for garnish)
8 parsley sprigs (for garnish)
8 canned green olives (for garnish)

1 Put onions in a large pan with 1/4 cup of the stock. Cook, stirring occasionally, until all the liquid has evaporated.
2 Add the remaining vegetable stock with sliced mushrooms, bring to boil.
3 Cover and simmer gently for 30 minutes.
4 Blend the tomato paste with 2 tablespoons of stock in a small bowl.
5 Add the tomato paste to the pan with the pickled cucumber, bay leaf, capers, salt, and peppercorns.
6 Cook gently for 10 minutes.
7 Ladle soup in warm bowls and sprinkle lemon rind curls, a few olives and a sprig of Italian parsley over each bowl before serving.

Try using varieties of mushrooms, such as cremini, portabello, and white mushrooms.