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“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
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

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.

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