Recipe for Thick and Creamy Mushroom Soup

Thick & Creamy
Mushroom Soup


20 Mins prep


COOK
40 Mins

SERVES 4

INGREDIENTS

50g Butter

5 Shallots

3 Garlic Cloves

A few springs of fresh Thyme

500g Mushrooms

1.2 Litres Vegetable Stock

100ml Double Cream

4 Spring Onions

 

METHOD

Clean the mushrooms by gently brushing or wiping with some kitchen roll, then chop roughly.

Finely chop the shallots and garlic and fry in the butter along with the mushrooms and thyme until soft. Spoon out a handful of mushrooms to keep for later.

Pour in the stock and bring to the boil, then turn down and simmer for 15 minutes.

Season and then blitz with a hand blender until smooth.

Pour in the cream and bring back to the boil. Pour into bowls to serve and sprinkle chopped spring onions and the reserved mushrooms into each bowl.

Serve with thick slices of home-made Malty Seeded bread.

 

goes great with... Malty Seeded Loaf

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