Cream of mushroom soup

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You need –

  • Brown mushrooms – 200 grams, quartered
  • Yellow onion – 1 medium, thinly sliced
  • Garlic – 2 pods, crushed
  • Dried thyme – ¼ teaspoon
  • Vegetable stock – 2 cups
  • Fresh milk – 1/2 cup
  • Fresh cream – 1/3 cup
  • Butter –  2 teaspoons
  • Bay leaf – 1
  • Salt and pepper to taste

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How to

Melt the butter in a large sauce pan and tip the bay leaf in.  Add the onions, garlic and dried thyme. Cook till soft. Add in the mushrooms. Cook for about 3 minutes.

Add the vegetable stock, milk; season well and cook for about 15-20 minutes or until the mushrooms are tender. Turn the heat off and remove the bay leaf.

In a blender or food processor, carefully blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency. Pour the soup back into the sauce pan. Add the cream and gently heat through.

Serve immediately!

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