Rich and Creamy Mushroom Soup

There is nothing better than a yummy, rich and creamy mushroom soup!

This was my first ever attempt at making soup and I decided to start with mushroom because it is my absolute favourite. It turned out beautifully. My husband even enjoyed it and he doesn’t like soup!

I made 2 batches up and froze some for future meals.

Ingredients:

• 1/4 cup unsalted butter
• 1 kg mushrooms
• pinch salt
• 1 onion diced
• 1 ½ tablespoons flour
• 6 sprigs fresh thyme
• 2 cloves garlic
• 4 cups chicken stock
• 1 cup water
• 1 cup cream
• 1 pinch salt & freshly ground black pepper

Method:

• Melt butter in large pot over medium heat. Add mushrooms and pinch of salt and cook on low heat for about 15 minutes.
• Add onions and cook for about 5 minutes until onions are soft.
• Stir in flour and cook, stirring often for about 2 minutes.
• Tie thyme together with kitchen string and add to pot (I didn’t have anything to tie it with so I just pulled all the leaves off the sprigs of thyme and chucked it in), add garlic cloves, chicken stock and water. Simmer for about 1 hour.
• Remove thyme and blend. The recipe I found said to blend until smooth, I used one of those braun hand blenders and left some chunky bits which I find much nicer!
• Add salt, pepper and cream

A nice touch is to keep some of the fried mushrooms aside and garnish the soup with a few mushrooms and some more thyme.