2 garlic cloves
sprinkle of sugar
Your favourite herbs
I added Marjoram - I like this herb as it is quite subtle in flavour and I wanted to taste the beetroot
few fennel seeds - if I had fresh fennel I would add this in
Blender - I use my nutri bullet
How to make it
Soften the onion in a little oil (about a tablespoon) - I do this over a low heat for quite a while about 20 mins - I sprinkle a little sugar over the onion and get it all lovely and sticky - I add in the garlic and season.
Add in a celery stick.
Peel and chop up your beetroot
Fry off a little
Add in stock - simmer until beetroots are soft - takes about 20 mins
Cool mixture and blitz in blender
Add in your field mushrooms - or any mushrooms will do - fry off -
add in your stock - i never add cream i find it spoils the gorgeous earthy mushroom flavour and my husband doesn't like cream - this recipe is so thick it really doesn't need it. But if you want you could add coconut cream - again with mushrooms this fresh I don't like to mask the deep flavour.
transfer your mushroom mix to your blender - blitz for 30 seconds and transfer back to a pan - warm
to serve drizzle over truffle oil if you have it - just is amazing and lifts the earthy flavours