1 tbsp olive oil
2 tbsp vegan butter
2 cloves of garlic, crushed
1 tsp chilli flakes
1 tsp coriander seed, crushed
1 tsp herbes de Provence
400 g/14/5 1/3 cups mixed mushrooms, sliced
1 litre/1 pint 15fl.oz/4 cups vegetables stock
100 ml/3 1/2 fl.oz/1/2 cup double (heavy) non-dairy cream
1/4 tsp nutmeg, freshly ground
a few sprigs of basil, to garnish
1.Heat the oil and butter in a saucepan and try the onion for 5 minutes or until softened
2.Add the garlic, chilli flakes, coriander seeds, herbes de Provence and mushrooms to the pan and. Ok for 10 minutes.
3.Remove a large spoonful of the mushroom from the pan and reserve for garnish, then stir in the vegetables stock and bring to the boil. Simmer for 15 minutes then stir in the double cream and nutmeg.
4.Blend the soup until smooth with a liquidiser or immersion blender then taste for seasoning and adjust with salt and pepper.
5.Ladle into mugs or bowls and top with the reserved mushrooms, a grind of black pepper and a few sprigs of basil.