Soup Mushroom
Ingredients
1 cup of sliced mushrooms
1 teaspoon of olive oil
1 teaspoon diced shallot
1 teaspoon of tupelo honey
1 squeeze of fresh lemon
plucked little thyme leaves
a sprinkle of Himalayan pink salt
Preparation
Sauté mushroom in a little olive oil, add crushed thyme leaves, add a bit of tupelo honey, add a squeeze of lemon juice, add a dash of Himalayan Pink crystal salt. Add twice as much water, for instance if the vegetables are about 1 cup then add 2 cups of water. Simmer for a 5 minutes and ladle into warm soup bowls.
