3 Garlic Cloves
A few springs of fresh Thyme
1.2 Litres Vegetable Stock
100ml Double Cream
4 Spring Onions
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
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ