This is one of my mum's favourites. Inspired by Jamie Oliver's Real Mushroom soup from Jamie's Dinner book, I whipped this up on my own and it taste rather yummy!
Cream of Mushroom Soup
Ingredients:
200g fresh Button Mushrooms, sliced
200g fresh Portobello Mushrooms, sliced
200g fresh Shitake Mushrooms, sliced
1 cup of Cream
2 tablespoons of Cream Cheese
1 litre of Chicken Stock
2 cloves of Garlic, peeled and chopped
1 Red onion, peeled & chopped
Olive oil
2 tablespoons of butter
A handful of fresh thyme or 1 tablespoon of dried thyme
Pepper and salt
Method:
In a pan, place a few tablespoons of Olive oil and butter then saute your mushrooms for abit and put in the garlic, onion and thyme (also, some pepper and salt to taste). Stir until mushroom is soft and broth starts to ooze out. Put a few large spoons of chicken stock and stir and let it boil for awhile. After that, put the whole lot into the blender and blend it till creamy.
Pour it back into the pan and pour in the cream and cheese, while stirring under medium low heat. At this moment, you also add the remaining chicken stock and let it boil. Add some more salt and pepper to taste.
Serve with toast and add a squeeze of lemon and a drizzle of Olive oil with some parsley on top!
Serves: 5
*Tip* - To make Chicken stock:
Boil more than a litre of water with 600g of chicken bones or leftover Chicken roast with Carrots, Large Onion, pepper and salt. You can always make more Chicken stock and freeze it up and use it later for your dishes and soups!
