Rainy Day Blue Mushroom Soup

– 1 Carton of Gruger Family Fungi Blue Oyster Mushrooms

– 1 onion  

– 2 sticks of celery

– 3 cloves of garlic

– a few sprigs of fresh parsley & fresh thyme

– a splash of olive oil

– 1 liter organic chicken or vegetable stock

– 75 ml heavy cream

1. Heat olive oil in a large saucepan, sauté finely chopped onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, until softened.

2.  Pour in soup stock and bring to a boil over medium heat.  Turn the heat to low and simmer for 15 minutes.

3. Season to taste with salt and pepper, stir with immersion blender until smooth.

4. Pour in the cream, bring back to boiling, then turn off heat.

Blue Oyster Soup