This creamy and delicious soup is jam-packed with loads of nutrition.
Melt the butter in a large saucepan on medium heat and add the onions, garlic, and thyme. Cook for 10 minutes or until the onion is soft, stirring frequently.
Stir in the mushrooms and cook for 5 minutes or until the mushrooms become soft.
Add the liquid stock to the mixture and bring to boil.
Reduce heat to low and simmer covered for 20 minutes.
Using a hand-held blender or similar, blend the soup until smooth.
Combine the soup and cream in a saucepan over low heat. Cook for 5 minutes or until heated through.
Taste and season with salt and pepper.
Ladle the soup into serving bowls. Decorate with the chopped leek, parsley or garnish of choice.
Soup can be made to the blended point and stored in the fridge if it's to last over a few days
The cream can then be added in proportion the soup needed when the soup is reheated in smaller batch loads.
Ingredients
Directions
Melt the butter in a large saucepan on medium heat and add the onions, garlic, and thyme. Cook for 10 minutes or until the onion is soft, stirring frequently.
Stir in the mushrooms and cook for 5 minutes or until the mushrooms become soft.
Add the liquid stock to the mixture and bring to boil.
Reduce heat to low and simmer covered for 20 minutes.
Using a hand-held blender or similar, blend the soup until smooth.
Combine the soup and cream in a saucepan over low heat. Cook for 5 minutes or until heated through.
Taste and season with salt and pepper.
Ladle the soup into serving bowls. Decorate with the chopped leek, parsley or garnish of choice.
Soup can be made to the blended point and stored in the fridge if it's to last over a few days
The cream can then be added in proportion the soup needed when the soup is reheated in smaller batch loads.
