This velvety soup is one of the most well-known soups in North America. It is lightweight and used as a common base ingredient for casseroles. My version of this classic is flavoured with garlic and herbs. It is packed with a lot of flavour and it’s ready to eat in minutes.
Serves: 4 portions
INGREDIENTS
· Mushroom 800gms
· Garlic 75gms
· Thyme 20gms
· Cream 200ml
· Salt 20gms
· Pepper 10gms
· Onion 150gms
· Butter 100gms
· Vegetable stock 1L
· Olive oil 120ml
· Parsley 20gms
METHOD
1. In a stock pot, add oil and sauté the onions till white
2. Add thyme.
3. Add the cut mushrooms and sauté it further on high flame
4. Add vegetable stock to deglaze the pan
5. Add salt and pepper
6. Add rest of the stock and cook further for 20 minutes.
7. Blend and strain the soup.
8. Finish the soup with cream and butter
9. Garnish with chopped parsley and drizzle of olive oil
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