Recipe for Thick and Creamy Mushroom Soup

Thick & Creamy
Mushroom Soup

20 Mins prep

40 Mins



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



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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