Ingredients
400g can hearts of palm
600ml (1 pint) cold vegetable stock
15ml (1 tablesp) flour
1 egg yolk
250g (9oz) closed cup mushrooms
150ml (¼ pint) natural yogurt
To garnish:
Fresh parsley
Method
Drain the hearts of palm reserving 15ml/1 tablesp of the brine.
Whisk together the cold vegetable stock, flour, egg yolk and reserved brine in a large saucepan.
Cut the hearts of palm into 2 cm/ ¾ " rounds. Slice the mushrooms thickly.
Reserve a few rounds of hearts of palm and some sliced mushrooms for garnish.
Put the remainder into the saucepan and bring slowly to the boil. Simmer for 5 minutes.
Liquidise.
Return soup to the saucepan, bring gently back to the boil, then take off the heat and stir in the yogurt.
Serve in soup bowls, garnished with hearts of palm, sliced mushrooms and parsley.