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
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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THE soup for me. Yours looks so so tempting. 🙂
That soup looks so tempting… slurp…
I am crazy for mushrooms and soups are what I most crave when temps are low. I would eat this in a sec and would return for more. Yum!
ready to have the soup right now..
Mushrooms are a very integral part of my family’s diet. We love mushroom soup and this one looks perfect 🙂
great minds! I made something similar on the same day u posted this, see how telepathic this soup is 😀
this is our favorite…but have never tried making it at home…always went for the easy option of canned ones..lazy me :)…time to try it at home…
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