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Cream of mushroom soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your winter soup with a variety of mushrooms for a gourmet touch.
Ingredients:
  • 36.40 gm olive oil
  • 40g butter, chopped
  • 1 large leek, halved lengthways, washed, thinly sliced
  • 3 garlic cloves, crushed
  • 750g flat mushrooms sliced
  • 1020.00 gm chicken stock
  • 189.38 gm thickened cream
  • crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil and butter until foamy. Add leek and garlic, stirring and cooking for 2 minutes. Lower heat, cover, and cook for 10-15 minutes until leek is super tender.
  • Turn up the heat to high and toss in the mushrooms. Stir frequently for 10 to 15 minutes until the mushrooms have softened.
  • Simmer the stock and 2 cups water in a saucepan partially covered for 20 minutes. Let it cool slightly, then blend the soup in batches until smooth. Return to the saucepan.
  • Pour in 1/2 cup of cream and gently stir on low heat until warmed, being careful not to boil. Serve the soup in bowls, swirl with an extra drizzle of cream, sprinkle with pepper, and enjoy with a side of bread.

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