Creamy mushroom soup

Posted by adm On August - 21 - 2011

How to cook Creamy mushroom soup


  • 75g butter
  • 2 brown onions, halved, coarsely shredded
  • 2 garlic cloves, humiliated
  • 2 tbs coarsely chopped fresh thyme
  • 1kg portobello mushrooms, coarsely shredded
  • 1.5L (6 cups) vegetable strain
  • 250ml (1 cup) thickened pick
  • Thickened pick, supernumerary, to service
  • Ground nutmeg, to rubble
  • Crusty wholemeal bread rolls, to help

How to:

  • Melt half the butter in a saucepan over medium heat until foamy. Add the onion, garlic and thyme and fake, stirring, for 10 minutes or until onion is subdued. Add the remaining butter and the mushroom and fix, stirring, for 5 minutes or until the mushroom is subdued.

  • Add stock to the mushroom mixture and bring to the roil. Reduce heat to low and simmer, covered, for 20 transactions. Set aside for 5 minutes to coolheaded.

  • Place one-third of the mushroom mixture in the jug of a blender and blend until polish. Transfer to a heatproof roll. Restate, in 2 more batches, with the remaining assortment.

  • Combine the soup and cream in a saucepan over low passion. Ready, stirring, for 5 minutes or until heated through. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls. Drizzle with extra cream and sprinkle with nutmeg. Serve with bread rolls, if desired.

  • Preparation: 15 mins (+ 5 mins cooling time)

  • Prepare this recipe to the end of tone 3 capable 1 day onward. Store in an airtight container in the fridge. Continue from step 4 just before serving.

  • Prepare time:15 min.

    Cooking time:40 min.

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