Cream Of Mushroom Soup

Chilly nights at home mean a big bowl of soup, thick crusty bread and a full, happy tummy. This cream of mushroom soup was a hit in our house, with the kids asking for seconds and this being my husband’s favourite soup. I am so glad I made this for him. 

Preparation Time 10 minutes 

Cook Time 30 minutes 

Serves 4 

Ingredients 

2 tablespoons oil 

1 tablespoon butter 

1 large onion- diced 

1 teaspoon garlic paste 

450 grams mushrooms- sliced 

1 teaspoon dried thyme 

4 tablespoons flour 

3 cups chicken/ vegetable stock 

1/2 teaspoon salt 

1 teaspoon black pepper 

150 ml heavy cream 

Chopped parsely- to serve 

Instructions 

1. Heat the oil and butter in a large pot over medium heat until the butter is melted. Add the garlic and sauté for 1 minute. Add the onions and mushrooms. Cook them down for 5 minutes. 

2. Add the dried thyme, salt and pepper. Mix it all in and add the flour. Cook it through until fragrant. Add the stock and heavy cream. Bring it to a boil then reduce the heat to low. Cover and cook for 10-15 minutes, sitting occasionally. 

3. Adjust the seasoning. Then grind the soup down until smooth. Adjust the seasoning once more before serving. 

4. Garnish the soup with some heavy cream, olive oil, sautéed mushrooms, chopped parsley and fresh cracked black pepper, then serve.