I love soup! Especially when it is mushroom soup and easy to make. This recipe is all of that and more. Once you have tried this soup you’ll never eat store bought mushroom soup again.
What you will need:
4 tablespoons butter
1 tablespoon olive oil
2 onions, sliced
4 cloves garlic, minced or grated
750gr fresh brown mushrooms (for an earthier and fancier soup, substitute some or all of the Brown mushrooms with Shiitake, King Oyster and Shimeji mushrooms. Woolworths has a great variety pack available)
4 teaspoons fresh thyme, chopped
1/2 cup dry Port or sherry (any dry white or red wine will also work)
6 tablespoons all-purpose flour
4 cups low sodium good quality chicken stock
1-2 teaspoons salt (adjust to taste)
1/2-1 teaspoons black cracked pepper (adjust to taste)
1 cup double thick cream
Chopped fresh parsley for garnish (optional)
This is how:
- Heat the butter and oil in a large pot until melted.
- Saute the onions until soft, add the garlic and fry until fragrant. Be careful not to burn the garlic.
- Add the mushrooms and thyme and cook for roughly five minutes.
- Add the wine and cook for a further 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes.
- Add the stock, mix again and bring to the boil. Now reduce the heat to low-medium, season with salt and pepper.
- Allow to simmer for 10-15 minutes, stirring occasionally. When it has thickened somewhat remove from the heat and allow to cool.
- Blitz the cool mixture in a food processor until smooth. Don’t over-process it.
- Pour the mixture back into the pot and stir in the cream.
- Allow the soup to gently simmer (do not boil).
- Adjust salt and pepper to taste and ENJOY!
xxx
