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Mushroom Soup

Yields1 Serving

 1 White onion
 3 Garlic cloves
 500 g Chestnut Mushrooms
 1 Chicken stock cube or homemade stock
 Dried thyme
 1 tbsp Butter
 Olive Oil
 100 ml Single Cream or Whole Milk

1. Melt butter and oil in pan
2. Slowly fry onion and garlic until softened
3. Add mushrooms and and a pinch of thyme and fry for 5 mins until water is released and mushrooms and nice and soft
4. Add 1.5 litre of chicken stock and boil for 20 minutes
5. Allow to cool slightly and add 100ml of single cream or whole milk
6. Leave mushrooms whole or blitz if you prefer a smooth texture