Creamy Mushroom Soup
It is cold and wet today, the perfect soup weather. I decided to make this family favourite recipe to use up some mushrooms leftover from our New Year dinner.
This recipe serve 2 as a light meal or 4 as a starter with crusty bread.
2T olive oil
2T butter
1 red onion finely sliced
1/2t finely chopped fresh thyme
250g mushrooms cleaned and sliced
3T flour
750ml good quality vegetable stock
100ml cream
salt and pepper to taste
fresh parsley and freshly grated nutmeg to garnish
Melt the butter and heat the oil. Add the onions and thyme and gently fry until translucent. Add the mushrooms and cook for 3 minutes, stirring constantly. Add the flour and mix in well. Add the stock, about 50ml at a time, stirring constantly until the flour is no longer visible. Bring to the boil and simmer for 10 minutes until the soup has thickened. Add the cream and remove from the heat. Add salt and pepper to taste. Serve in soup bowls and garnish with freshly grated nutmeg and fresh parsley.
This recipe serve 2 as a light meal or 4 as a starter with crusty bread.
2T olive oil
2T butter
1 red onion finely sliced
1/2t finely chopped fresh thyme
250g mushrooms cleaned and sliced
3T flour
750ml good quality vegetable stock
100ml cream
salt and pepper to taste
fresh parsley and freshly grated nutmeg to garnish
Melt the butter and heat the oil. Add the onions and thyme and gently fry until translucent. Add the mushrooms and cook for 3 minutes, stirring constantly. Add the flour and mix in well. Add the stock, about 50ml at a time, stirring constantly until the flour is no longer visible. Bring to the boil and simmer for 10 minutes until the soup has thickened. Add the cream and remove from the heat. Add salt and pepper to taste. Serve in soup bowls and garnish with freshly grated nutmeg and fresh parsley.
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