The recipe comes from the Middle Eastern Vegetable Cookbook with a few changes to make it closer to my tastes. We served it with caramelised onion rice & polenta cakes. Ingredients 2 tbsp olive oil 2 onions, chopped 2 carrots, chopped 4 cloves of garlic, crushed 2 sprigs of thyme 750g mushrooms, chopped 1.5L vegetable stock 2 tbsp tamari soy sauce salt & pepper to taste For the Sumac Roasted Pumpkin & Sunflower Seeds 1 tbsp olive oil 1 heaped tbsp sumac 1/2 tsp fine salt 1/2 tsp ground black pepper 1/3 cup pumpkin seeds 1/3 cup sunflower seeds Method Heat the oil in a large saucepan and add the onion and carrots. Sauté for several minutes, then drop the temperature slightly so as not to burn the garlic, add the garlic and thyme and continue cooking for around 10 minutes until the carrots and onions are soft. Add the mushrooms (and if necessary more olive oil) and cover with a lid. Cook for around 10-15 minutes until the mushrooms are soft and releasing their juices. Add the vegetable stock, now simmer gently for another 20 minutes or so. Remove from the heat and allow to cool to a safe temperature (this is a handy point to stop if you need to). Remove the stalks of thyme and liquidise the soup until smooth. Add the tamari soy sauce (to taste) and any seasoning needed. When almost ready to serve, heat the remaining oil (for the sumac roasted pumpkin and sunflower seeds) in a frying pan to hot. Add the sumac, salt and black pepper and allow to sizzle until fragrant. Once fragrant, add the seeds and roast until t hey start to brown and pop. Remove from the heat and sprinkle over the soup as it is ready to serve (with bread or caramelised onion rice & polenta cakes).