Quick Mushroom Cream Soup
Mushroom cream soup - ideal when you're having a lazy day and you want something comforting to eat. Flavored with onion, celery, thyme and cream.
Ingredients
- 700 g mixed mushrooms sliced
- 1 onion chopped
- 2 sticks celery diced
- 3 garlic cloves diced
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- 5 sprigs fresh thyme
- 1 l chicken or vegetable stock
- 100 ml heavy cream
- salt to taste
- black pepper freshly ground
Instructions
- Prepare the ingredients: chop onion and celery, clean and slice mushrooms, dice garlic, pick thyme leaves.
- Heat olive oil in a large saucepan, add onion, celery, garlic, cook for 2-3 minutes over a medium heat, until softened.
- Add 600g sliced mushrooms and thyme leaves and cook for 5-10 minutes, stirring occasionally, until all the water evaporates and the vegetables are slightly golden-brown.
- Pour stock into the pan and bring to the boil over a high heat. Simmer for 15 minutes turning the heat down to low.
- Melt butter in a skillet, add the remaining mushrooms, salt and freshly ground black pepper and cook for 10-15 minutes until golden-brown. Set aside.
- After simmering, season to taste with salt and freshly ground black pepper, then whiz with an immersion blender until smooth.
- Add heavy cream, bring back to the boil, then turn off the heat.
- When serving, garnish the soup with fresh thyme leaves and some of the mushrooms made separately.