MUSHROOM AND PECAN SOUP

Components

12-15 button mushrooms, cut into quarters
10-15 ProV Premium Pecan Nuts
Chopped ProV Premium Pecan Nuts for garnish
2 tablespoons olive oil
6-8 garlic cloves
1 little onion, cut into quarters and layers separated
2 inch celery stick, roughly chopped
Salt to taste
Black pepper powder to taste
2-3 fresh thyme sprigs
1/4 cup milk
Extra virgin olive oil for drizzling
Red chilli flakes for garnish
Micro greens for garnish
Toasted multigrain bread pieces to serve

Method

1. Heat olive oil in a deep non-stick pan. Include garlic, onion, celery, and sauté till translucent.
2. Include mushrooms and sauté for 1-2 minutes. Add ProV Premium Pecan Nuts, salt, and black pepper powder and mix well. Add 4 cups water, mix and cook for 1-2 minutes.
3. Pluck the leaves of thyme and add into the mix. Mix, cover and cook for 10-12 minutes.
4. Change the heat off and mix the mixture till smooth using an electrical hand blender. Switch the heat back on, add milk, mix and cook for 1-2 minutes.
5. Transfer the soup into a serving bowl, drizzle olive oil, garnish with red chilli flakes, sliced ProV Premium Pecan Nuts, micro greens and serve hot with toasted multigrain piece.

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