Creamy Mushroom and thyme soup

PREP TIME: 10 Min

COOK TIME: 15 Min

SERVES: 2

  • 2 Tbsp Butter
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 200g White Sliced ‘Soup’ Mushrooms
  • 1 Tbsp fresh thyme leaves
  • ¼ C Italian parsley, chopped
  • ½ tsp nutmeg, grated
  • ½ C stale bread, roughly torn
  • 2C (500ml) chicken stock
  • ¼ C cream, plus extra for garnish
  • Salt and pepper

Method

  1. Heat butter and sauté onion, garlic, mushrooms, herbs and nutmeg. Remove a few slices of mushroom to use as a garnish.
  2. Add bread and stock, simmer for 15 minutes.
  3. Add cream, blitz until smooth, season.
  4. Serve in warm bowls, garnished with a drizzle of cream, reserved mushrooms and a good grind of pepper.

MADE WITH

White Sliced Mushrooms
White Sliced