It’s slap bang in the middle of the year, and really cold outside! Best to just take a bit of a break from life this weekend, stay in bed and make a big pot of delicious, nutritious Rich & Creamy Mushroom Soup https://bit.ly/2Krc6OB – so, so good! #friendsandfamily #staycation #soup #eatmoremushrooms #freshmushrooms #inabowl
Rich & Creamy Mushroom Soup
15ml olive oil
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.