Creamy Mushroom & Thyme Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 600
    g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
  • 1
    onion, thinly scliced
  • 12
    bunch cavolo nero, sliced into thin ribbons
  • 3
    garlic cloves, sliced
  • 3
    sprigs fresh thyme, sprigs, picked
  • 1
    liter low sodium vegetable broth
  • 2
    tablespoons dry sherry
  • 75
    ml double cream
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DIRECTIONS

  • Slice mushrooms thinly.
  • Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
  • Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
  • Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
  • Season with S&P.
  • Whizz with a hand blender until smooth.
  • Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
  • Serve and then garnish with leftover mushroom mixture.
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