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.
- 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
- 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.