Mushroom and Kumara Soup

PREP TIME: 20 Min

COOK TIME: 55 Min

SERVES: 6

  • 400g Meadow Mushrooms, sliced
  • 500g kumara, peeled and diced
  • 2 tsp garlic, crushed
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • 400g can crushed tomatoes
  • 2 Tbspn butter
  • 3 Tbspn flour
  • 6 Tbsp tomato puree
  • 1L chicken stock
  • 1 bayleaf
  • 100ml cream
  • ½ cup chives, finely chopped
  • salt & ground black pepper

Method

  1. Heat butter in a large saucepan, then once melted, add in onion, garlic and carrot and sauté for 5 minutes.
  2. Add in mushrooms and sauté for 5-10 minutes, then season with salt and ground black pepper to taste.
  3. Add in flour and cook over low heat stirring regularly for 2 minutes.
  4. Add in tomato puree and mix well. Then gradually add in chicken stock, stirring well after each addition.
  5. Add in crushed tomatoes, kumara and bay leaf. Simmer for 40-45 minutes.
  6. Remove from heat and allow to cool before pureeing soup in a food processor or with a stick blender, then re-heat gently.
  7. Check seasoning. Stir though chopped chives and cream and serve.

MADE WITH

White Button Mushrooms
White Button
Swiss Brown Mushrooms
Swiss Brown