Mushroom Soup

DIFFICULTY
Easy Easy
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Mushroom Soup
Creamy mushroom soup with thyme and sage, topped with exotic mushrooms and served with toasted sourdough.
Main INGREDIENTS
  • Vegetables
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Ingredients
Method

Ingredients

  • 100g butter
  • 250g shallots, sliced
  • 20g garlic (4 cloves), minced
  • 1 teaspoon fresh thyme
  • 1500g Portabellini mushrooms, sliced
  • 1 litre fresh chicken stock
  • 1 litre fresh cream
  • 1 teaspoon salt
  • 3g black pepper
  • 2 teaspoons sage
  • 350g mixed exotic mushrooms
  • 1 loaf sourdough bread, sliced

  • Method

  • 1
    Sauté butter and shallots over medium-low heat until soft and browned. Add garlic and thyme and cook until tender.
  • 2
    Increase the heat and add sliced mushrooms. Cook until deeply browned and the moisture has reduced.
  • 3
    Add chicken stock and cream. Season and simmer for 20–30 minutes.
  • 4
    Remove from heat and cool slightly. Blend until smooth.
  • 5
    Serve topped with grilled exotic mushrooms, crispy sage and a drizzle of cream. Accompany with toasted sourdough.
 
For a deeper flavour, allow the mushrooms to caramelise fully before adding the stock and cream.
 
 
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