November 19, 2017 / In food , soup / Tagged as: mushroom, onion, celery, garlic, thyme, parsley, cream

Mushroom Soup

Total Cook Time

25 minutes

Ingredients

  • 400g mushroom
  • 1 onion
  • 2 sticks of celery
  • 3 cloves garlic crushed
  • 1 L chicken or vegetable stock
  • olive oil
  • 75ml cream
  • few sprigs of thyme
  • few sprigs of parsley

Method

  1. Brush the mushrooms clean, then finely slice.
  2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
  3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms. Cook until softened with lid on.
  4. Spoon out 4 tablespoons of mushrooms and keep for later.
  5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
  6. Season with salt and pepper. Taste!! Blend with a hand blender or food processor.
  7. Pour in the cream and bring quickly to a boil before turning off heat.
  8. Serve, garnished with a spoonful of the whole mushrooms and chopped parsley.

Note

  1. Freezes great and super for a warming autumn meal.
  2. “All mushrooms all edible but some are edible just once”. :)