Creamy Mushroom & Thyme Soup
photo by Sommelier to boot
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 600 g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
- olive oil
- 1 onion, thinly scliced
- 1⁄2 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
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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RECIPE SUBMITTED BY
<p><span style=color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px; background-color: #e6e1c1;>Ive worked in the wine industry for 7 years. Im Australian, now live in U.K.</span></p>
<p><span style=color: #333333; font-family: arial, helvetica, clean, sans-serif; line-height: 22px; background-color: #e6e1c1;>I love tradtional foods, savoury especially. One of my greatest pleasures in life is acheiving that pinnicale of pairing food and wine.</span></p>