Mushroom and Potato Soup

Submitted by Kiwi Kathy

"I found this recipe in a small handbook published by Countdown Supermarkets. Issue 3. It sounds like a hearty winter meal. Serve with toasted Rye Bread."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 4 helpings
• Serves: 4

ingredients

• 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
• 1⁄2 cup thickened cream
• salt and pepper, to taste

directions

1. 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.
2. Increase to high heat and add the mushrooms and cook for a further 5 minutes.
3. Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
4. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
5. Serve in bowls sprinkled with thyme and rye bread toast.