Prep 10 mins
Cook 30 mins
Rich and creamy. Liquidising the soup adds to the creaminess.
- 1 medium onion, diced
- 1 small potato, diced
- 225 g mushrooms, chopped
- 50 g butter
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon chopped fresh parsley
- 710 ml milk
- melt butter and saute the onion until transparent.
- Add potato and mushrooms and cook for 2 minutes.
- Add remaining ingredients and bring to boil. Simmer, covered for 20 minutes.
- Liquidise until smooth and reheat if needed.