Project Description

Rich & Creamy Mushroom Soup
0 from 0 votes
Prep Time 40 mins
Course Culinary Collection, Soups & Stews
Servings 6

Ingredients
  

  • 15 ml olive oil
  • 40 g butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 leek, sliced
  • 1 large sweet potato, peeled and chopped
  • 45 ml dry sherry
  • 15 ml miso paste*, optional
  • 200 g portabellini mushrooms, sliced
  • 200 g button mushrooms, sliced
  • 750 ml vegetable stock
  • 15 ml chopped thyme leaves
  • 125 ml cream

To Serve:

  • cream
  • fried mushrooms
  • fresh thyme leaves
  • *miso paste adds a delicious savoury richness to the soup

Instructions
 

  • Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.Reserve 50g of each mushroom and add the balnce of the mushrooms to the pot. Cook for 3 minutes.Add the stock and thyme leaves. Bring to a boil then simmer for 10 – 15 minutes. Remove the pan from the heat and cool.Blend in a blender, retune the soup to the pan and reheat, adding the cream seasoning to taste.Meanwhile, melt the remaining 25g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.