Wild mushroom soup

Ingredients

• 700 g Wild mushrooms, mixed,sliced
• 1.2 l Home made vegetable stock
• 2 tbsp Olive oil
• 2 pcs Carrots, grated
• 1 pcs Celery stalk, finely chopped
• 2 clove Garlic
• 1 pcs Small red chili, finely chopped
• 2 pcs Spring onions, chopped
• 470 ml Butternut or pumpkin squash peeled and cut into cubes
• 1 pcs Bay leaf

Method

1. Heat olive oil in a saucepot.
2. Add the onion, carrots, and celery.
3. Cook until tender, for 6 minutes.
4. Add the mushrooms, spring onion, and cook for 6 minutes additional.
5. Add the garlic, chili pepper, and bay leaf.
6. Cook until fragrant.
7. Toss in the pumpkin and stir to coat with oil.
8. Add the stock and stir well.
9. Bring to a boil and reduce heat.
10. Simmer for 25 minutes.
11. Serve warm.