MUSHROOM AND PECAN SOUP
12-15 button mushrooms cut into quarters
10-15 ProV Premium Pecan Nuts
Chopped ProV Premium Pecan Nuts for garnish
2 tbsps olive oil
6-8 garlic cloves
1 small 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
¼ cup milk
Extra virgin olive oil for drizzling
Red chilli flakes for garnish
Micro greens for garnish
Toasted multigrain bread slices to serve
1. Heat olive oil in a deep non-stick pan. Add garlic onion celery and sauté till translucent.
2. Add 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 mixture. Mix cover and cook for 10-12 minutes.
4. Switch the heat off and blend the mixture till smooth using an electric 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 chopped ProV Premium Pecan Nuts micro greens and serve hot with toasted multigrain slice.
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