Oyster Mushroom Soup (Low FODMAP)

Instructions

1. Bring 1L stock to boil in a big soup pot. Cut or tear the oyster mushrooms into medium size pieces and finely chop the green tops of the leek.
2. Heat olive oil in a frypan. Add the leek and let this cook for 2-3 minutes. Add the oyster mushrooms and stir fry them until they have wilted.
3. Add the leek and mushrooms to the soup pot and bring to a boil, then simmer for about 10 minutes.
4. Chop the spinach and add to the soup.
5. Add salt and pepper to taste, and serve with sourdough bread (low FODMAP up to 2 slices) or gluten-free bread.