MUSHROOM SOUP

Make the most of mushrooms with this delicious and comforting mushroom soup. Serve for lunch or as a starter with crusty bread.

 

Ingredients

800g/28oz Sliced Mushrooms

2 Onions, diced

3 Garlic, crushed

4 Tbls Butter

1 Tbls Olive Oil

2 Teaspoons Thyme

1/2 Cup Marsala Wine

6 Tbls Plain Flour

4 Cups Chicken Stock

1 Beef Cube, crumbled

3/4 Cup Emlea Double Cream (HeavyCream) – more or less to your liking

Salt and pepper

Chopped Fresh Parsley to serve

 

Method:

Heat butter and olive oil in a pan and fry the onions until softened. Add the garlic and saute for about 1 minute. Add the mushrooms and 2 teaspoons thyme, cook for about 5 minutes. Pour in wine and allow to cook for 3 minutes. Sprinkle the flour over the mushrooms, mix well and cook for 2 minutes. Add stock, mix again, crumble in the oxo cube and bring to boil. Reduce heat, cover and simmer for 45 minutes, stirring occasionally. Transfer soup to a blender and puree until smooth leaving a few pieces. Return soup to pot and stir in the cream, more or less to your liking. Season with salt and pepper.

Serve garnished with mushroom slices and chopped parsley.

Enjoy!