Velvety turnip, leek and oat soup with golden lemon mushrooms

Instructions

1. 1

   1. Wash the leek thoroughly to remove any grit. Peel the turnip, chop the onion, slice the mushrooms, mince the garlic, zest the lemon, and squeeze 20 ml (4 tsp) of juice. Set aside the thyme and chives as well.

2. 2

   2. In a large pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion, leek, and 2 pinches of salt, and cook for 6 to 8 minutes until tender but not browned.

3. 3

   3. Add half of the minced garlic and the diced turnip. Cook for 2 minutes, stirring, so the garlic perfumes the vegetables without burning.

4. 4

   4. Stir in the rolled oats and cook 1 minute more, mixing well so they absorb the oil and vegetable juices.

5. 5

   5. Pour in the vegetable broth and oat milk. Add half of the thyme, 1/2 tsp salt, and some of the black pepper. Once it comes to a boil, reduce to medium-low heat and cook for 20 to 22 minutes, until the turnip is very tender.

6. 6

   6. While the soup cooks, heat the remaining 15 ml (1 tbsp) olive oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer and let them brown for 3 to 4 minutes without stirring too much.

7. 7

   7. Add the remaining garlic, the rest of the thyme, a pinch of salt, the lemon zest, and the lemon juice. Cook 2 to 3 minutes more until the mushrooms are golden, juicy, and lightly glossy. Remove from the heat and set aside.

8. 8

   8. Blend the soup with an immersion blender or countertop blender until completely velvety. If you prefer a lighter consistency, add up to 120 ml (1/2 cup) hot water and blend again. Taste and adjust salt and pepper.

9. 9

   9. If you want to serve it piping hot, return the soup to low heat for 1 to 2 minutes, stirring gently. There is no need to boil it again.

10. 10

    10. Ladle the soup into bowls and spoon the golden lemon mushrooms on top. Sprinkle with fresh chives and a little extra black pepper to taste. Serve immediately.