- 3 small brown onions
- 2 cups chicken stock
- 100 g brown button mushrooms
- 2 T butter
- 1 t activated charcoal
Char the onions in their skins on the braai, turning occasionally until completely blackened and soft to the touch.
Allow to cool, peel and roughly chop the onions.
Simmer in the chicken stock for 30 minutes, or until very soft, then strain and reserve the liquid.
Fry the mushrooms in the butter until cooked. Using a hand-blender, blend the onions and mushrooms until smooth, adding the reserved stock to loosen the purée. Season to taste and add the activated charcoal.