Soup season is here, and we’re kicking it off with a bowl of pure comfort – Mushroom Soup! 🥣
Creamy, earthy, and full of rich, savoury flavours, this soup is like a warm hug on a chilly day. Made with sautéed mushrooms, garlic, herbs, and a hint of cream, it’s the perfect way to welcome autumn. 🍁
Grab your favourite blanket, cozy up, and let the fall flavours begin! 🍂🌿
Ingredients:
- 1 onion
- 4 cloves of garlic
- 1 tablespoon flour/ 20 g flour
- 700 g mushrooms
- 50 ml white wine
- 700 chicken stock
- 200 ml cream
- Fresh thyme, salt and pepper.
Methods:
- Start by dicing the onion and fine chopped up the garlic.
- Add oil to a pot and fry the onion until translucent then add garlic.
- Fry for 15 second until the garlic releases its aroma and add the mushrooms.
- Let the mushroom cook until soften then add fresh thyme and white wine.
- Let everything cook together until the flavour from thyme and wine are absorbed in the mushrooms.
- Next ingredient on our list is the flour. Add a tablespoon of flour and mix for it to be evenly distributed and cook for about 2 minutes.
- Add the warm chicken stock and let it boil for 15 minutes for the flavour to develop in the soup.
- With the help of an immersion blender, carefully blend the soup until smooth. It can also be used a standing blender.
- Our last ingredient is the cream , added to obtain a smooth and rich consistency.
- Serve the soup warm with toast or croutons. For extra flavour I used parsley oil.
