Mushroom soup

 

Method 1

Ingredients

90g butter

2 medium onions

roughly chopped

1 garlic clove

crushed

500g mushrooms

finely chopped (chestnut or button mushrooms work well)

2 tbsp plain flour

1l hot chicken stock

1 bay leaf

4 tbsp single cream

small handful flat-leaf parsley

roughly chopped, to serve (optional)

step 1

Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.

step 2

Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.

step 3

Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

Method 2

Ingredients:

- 1 tablespoon olive oil

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 pound of mushrooms, sliced

- 4 cups vegetable or chicken broth

- 1 teaspoon thyme

- Salt and pepper to taste

- 1/2 cup heavy cream (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant.

2. Add the sliced mushrooms to the pot and cook until they are soft and browned.

3. Pour in the vegetable or chicken broth and add the thyme, salt, and pepper. Bring the soup to a simmer and let it cook for about 15-20 minutes.

4. If using heavy cream, stir it in at the end and let the soup simmer for an additional 5 minutes.

5. Taste and adjust the seasoning, adding more salt and pepper if needed.

6. Serve hot and enjoy!