- Place the garlic on a square of kitchen foil and rub with a teaspoon of the oil. Fold into a package and bake in the oven 190°C/ gas mark 5 for 30-35 minutes.
- Add the rest of the oil to a pan, then add the onion and cook for 5-6 minutes, stirring regularly until browned.
- Next, add the sliced cup and Portobello mushrooms, then continue cooking for a further 5 minutes until softened. Add the stock, pepper and dried thyme, mix well, bring to the boil, then turn down the heat. Add a lid and simmer gently for 5 minutes.
- Squeeze the garlic out of the skin and add to the saucepan along with the cannellini beans and bring back to the boil. Add the milk, blend, and reserve.
- Meanwhile, sauté the wild mushrooms in a non-stick pan for 3-4 minutes and reserve.
- Add the yogurt to the soup, blend well, then divide into 4 bowls. Top with the sautéed wild mushrooms, a good grind of black pepper and fresh thyme leaves.
- You can use any combination of mushrooms for this soup. Also works well with other beans, such as butter beans.
- Try with basil or oregano in place of thyme.
- Roasting the garlic makes it much milder and sweeter, so don’t be put off by the amount you’re using.
- Freezing instructions: Suitable for freezing once cooked. Stir in the sautéed mushrooms before freezing. Defrost in a microwave or over a very low heat until piping hot.