Main Course
Creamy Mushroom Soup
Ingredients
- 400 g chestnut mushrooms sliced
- 200 g button mushrooms sliced
- 50 g exotic mushrooms such as shiitake or oyster mushrooms, sliced
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 L vegetable stock
- 200 ml heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Method
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
- Add the mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and have turned golden brown.
- Add the vegetable stock and dried thyme to the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
- Add the heavy cream to the soup and stir until well combined. Season with salt and black pepper to taste.
- Serve the soup hot, garnished with fresh parsley or chives.
- Enjoy your delicious and creamy mushroom soup!
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