Incredibly quick & delicious soup, vegan & naturally gluten-free, low little fat & need only 12 minutes to be served!!!
Heat the oil in a deep pot and sauté the onions, spring onions, leek and mushrooms until soft.
Pour the wine and add half the amount of parsley, the salt, the pepper and as much water as you think your soup needs.
Boil on low heat until the mushrooms are done. Approximately 8 minutes.
We take half the amount of the soup and grind it in the blender for more velvety result. You can also use a stick blender to the pot but you must be careful not to blend it all, so to leave some slices of mushroom for decoration.
Put it back in the pot adding the rest of the parsley. If you want you can add all parsley from the beginning.
If necessary, add hot water until our soup reaches the desired density and let it boil.
Serve it warm.
Servings 0