Ingredients
- 1 litre beef stock
- 200 g speck
- 2 onions diced
- 1 teaspoon garlic and turmeric
- 750 g medley of mushrooms of your choice – I like to use at least 3 different mushrooms
- 2 tablespoons butter
- Salt and pepper
Method
- Sauté onions, speck, mushrooms, garlic, and turmeric till brown.
- Add butter to make a richer, creamy soup.
- Once browned add beef stock. Reduce by simmering for 10 minutes.
- Adjust seasoning and serve with crusty cheesy bread.
- Enjoy!
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