mushroom soup

Mustapha sells a 1.3kg packet of portobello muchrooms for about $20. Quite cheap. Bought it to try mushroom soup.

Used homemade vegetable soup stock.

1. Cut mushrooms roughly.

2. In a big bowl, thoroughly mix dill pesto, olive oil, butter, dried thyme, and rosemary leaves.
(dill pesto recipe: from https://www.thespruceeats.com/lemon-dill-pesto-with-scandinavian-twist-2952900 - found it a bit overpowering by itself, but using it with the mushrooms seems ok. Dill is really cheap - can get a huge bunch from Mustapha for $2).

3. Spread on tray and roast mushrooms at 200C until mostly dry (about 40 mins), taking out the tray and stirring the mushrooms around halfway through.

4. Use the vegetable stock and pressure cook with dried mushrooms for about a few mins (buy from Chinese medicine shop - get the fragrant tea leaf mushroom or other - do not use shitake).

5.Put roasted mushrooms, stock with soaked dried mushrooms, and a dollop of plain yoghurt (creme fraiche for the richer version) into a blender and blend till fine. Add more water if necessary to thin it out.