Here’s a nourishing, delicious soup that combines all the goodness of mushrooms with the richness of cream to create a cool-weather dish that can be served as a side, entrée, or as a meal on its own with crusty bread.
Chances are even those fungi haters who screw their noses up at the very thought of eating mushrooms will love this creamy, hearty soup.
INGREDIENTS
Serves 4
- 2 tbsp butter
- 500g Swiss Brown mushrooms, chopped
- 100g Swiss Brown mushrooms, halved
- 1 white or brown onion, diced
- 2 garlic cloves, crushed
- ½ cup of cooking cream
- 3 cups of chicken stock (or veggie stock for a vegetarian version)
- 2 sprigs of thyme, picked and stems discarded
- Salt and freshly cracked black pepper to taste
- Chopped parsley to serve
METHOD
- Melt the butter in a large saucepan over a medium heat and add the onion, garlic and all the chopped and halved mushrooms. Sauté gently for 10 minutes, stirring occasionally.
- Remove the halved mushrooms from the pan and set aside (you’ll use these at the end as a garnish).
- Add the chicken stock and thyme to the mushroom mixture and simmer (uncovered) for 20 minutes.
- Add the cream, stir through, and cook on low heat for a further 5 minutes to combine the flavours.
- Season with salt and pepper, then turn off the heat.
- In batches, transfer the soup to a blender and blend until smooth.
- Pour into serving bowls, and top with the halved mushrooms you set aside in step 2 and serve with chopped parsley.
