Mushroom and Potato Soup

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READY IN: 40mins
SERVES: 4
YIELD: 4 helpings
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 1
    tablespoon thyme
  • 3
    potatoes, medium, peeled and chopped
  • 600
    g mushrooms, mixture of portabello and swiss brown sliced
  • 5
    cups vegetable stock
  • 12
    cup thickened cream
  • salt and pepper, to taste
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DIRECTIONS

  • Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
  • Increase to high heat and add the mushrooms and cook for a further 5 minutes.
  • Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
  • Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
  • Serve in bowls sprinkled with thyme and rye bread toast.
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