Comforting dinner for one, smart dinner party starter or easy family favourite, whatever meal you need or mood you are in, Rich & Creamy Mushroom Soup hits the spot! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #autumnfoods

Rich & Creamy Mushroom Soup



15ml olive oil

40g butter

1 onion, chopped

2 garlic cloves, chopped

1 leek, sliced

1 large sweet potato, peeled and chopped

45ml dry sherry

15ml miso paste, optional

200g Portabellini mushrooms, sliced

200g Button mushrooms, sliced

750ml (3 cups) vegetable stock

15ml chopped thyme leaves

125ml (½ cup) cream



1 Heat the oil and half the butter in a large pan over a low heat.

2 Add the onion, garlic and cook for 7 minutes. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.

3 Reserve 50g of each mushroom and add the balance of the mushrooms to the pot. Cook for 3 minutes.

4 Add the stock and thyme leaves. Bring to a boil then simmer for 10-15 minutes. Remove the pan from the heat and cool.

5 Blend in a blender, return the soup to the pan and reheat, adding the cream and seasoning to taste.

6 Meanwhile, melt the remaining 20g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.

7 Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.