Burnt Garlic Mushroom Soup

  Ingredients 

• 2 tablespoons finely chopped garlic
• ½ cup shimeji mushrooms
• ½ cup sliced button mushrooms
• 2 tablespoons oil
• 1 teaspoon chopped celery
• 4-5 French beans, stringed and sliced
• 6 cups vegetable stock
• Salt to taste
• Crushed black peppercorns to taste
• ½ cup shredded spinach

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till golden. Remove from heat and strain. Reserve 1 teaspoon of the garlic oil.
2. Heat the reserved garlic oil in a deep non-stick pan. Add celery and sauté for 15 seconds.
3. Add French beans and mix. Add shimeji mushrooms and sauté. Add button mushrooms and sauté for 3-4 minutes.
4. Add burnt garlic and mix. Add stock and stir well. Add salt and crushed peppercorn, stir and bring to a boil.
5. Add spinach and mix well.
6. Serve hot.