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Creamy mushroom soup
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Elevate mushroom soup with cream and nutmeg for a gourmet touch.
Ingredients:
- 75g butter
- 2 brown onions, halved, coarsely chopped
- 2 garlic cloves, crushed
- 40.00 ml coarsely chopped fresh thyme
- 1kg portobello mushrooms, coarsely chopped
- 1.5L (6 cups) vegetable liquid stock
- 250ml (1 cup) thickened cream
- Thickened cream, extra, to serve
- Ground nutmeg, to dust
- Crusty wholemeal bread rolls, to serve
Instructions:
- Melt half of the butter in a saucepan over medium heat until foamy. Sauté onion, garlic, and thyme for 10 minutes until onion is soft. Stir in the remaining butter and mushrooms, cook for 5 more minutes until mushrooms are soft.
- Pour in the stock to the mushroom mix and bring it to a boil. Lower the heat and let it simmer, covered, for 20 minutes. Allow it to cool for 5 minutes before proceeding.
- Blend one-third of the mushroom mixture in a blender until smooth. Transfer to a heatproof bowl. Repeat with the remaining mixture in 2 more batches.
- In a saucepan, gently mix the soup and cream together over low heat. Stir continuously for 5 minutes or until warmed. Season with salt and pepper to taste.
- Divide the soup into bowls. Add a creamy drizzle and a sprinkle of nutmeg. Serve with optional bread rolls.