Rich & Creamy Mushroom Soup
A warm and delicious mushroom soup to add to your home menu,
- 15 ml olive oil
- 40 g butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 leek, sliced
- 1 large sweet potato, peeled and chopped
- 45 ml dry sherry
- 15 ml miso paste*, optional
- 200 g portabellini mushrooms, sliced
- 200 g button mushrooms, sliced
- 750 ml vegetable stock
- 15 ml chopped thyme leaves
- 125 ml cream
- fried mushrooms
- fresh thyme leaves
- *miso paste adds a delicious savoury richness to the soup
Heat the oil and half the butter in a large pan over a low heat. 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.
Reserve 50g of each mushroom and add the balance of the mushrooms to the pot. Cook for 3 minutes.
Add the stock and thyme leaves. Bring to a boil then simmer for 10 – 15 minutes.
Remove the pan from the heat and cool.Blend in a blender, retune the soup to the pan and reheat, adding the cream seasoning to taste.
Meanwhile, melt the remaining 25g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.
Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.