turn them into a delicious soup of course!
i spotted these beautiful little buttons at the farmers’ market yesterday
and couldn’t resist buying a big bag full –
deciding they would be perfect to turn into a sunday mushroom soup.
i sauteed some onion and pretty pink garlic and then added the sliced mushrooms
letting them fry and gently collapse.
next in went a big jug of vegetable stock and some thinly sliced potato.
then it was just a matter of letting the soup slowly simmer away.
once it was all soft and smelling good,
i added a spoonful of sour cream and blitzed it all up.
we ate ours with an extra dollop of sour cream and a sprig of fresh lemon thyme.
it was creamy and comforting and wholesomely earthy.