Name: Classic mushroom soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 1/2 tablespoon butter; 1 tablespoon olive oil; 1 onion, diced; 250 gram potatoes, peeled and diced; 350 gram mixed mushroom (eg, portobello, button etc), cleaned and chopped; 2 clove garlic, crushed; 2/3 cup white wine; 1.2 litre good-quality chicken stock (see recipe tip); 1 tablespoon fresh thyme, chopped; handful fresh parsley, chopped; salt and freshly ground black pepper; 4 tablespoon sour cream, to garnish

Classic mushroom soup

This beautifully flavoured classic mushroom soup is great enjoyed for a comforting weeknight meal

This recipe first appeared in Food magazine issue 84.

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Ingredients

1 1/2 tablespoon butter

1 tablespoon olive oil

1 onion, diced

250 gram potatoes, peeled and diced

350 gram mixed mushroom (eg, portobello, button etc), cleaned and chopped

2 clove garlic, crushed

2/3 cup white wine

1.2 litre good-quality chicken stock (see recipe tip)

1 tablespoon fresh thyme, chopped

handful fresh parsley, chopped

salt and freshly ground black pepper

4 tablespoon sour cream, to garnish

Method

1.Heat a medium pan over a low heat and add the butter and oil. Add the onion and combine to coat. Add the potato, stir, cover and cook for 5 minutes to soften.

2.Add the mushrooms, garlic and wine and cook for 2 minutes. Add the stock and bring to the boil. Simmer for 10 minutes, or until the potatoes are tender.

3.Use a stick blender or blender to process the soup until it is almost smooth (you can leave in a little texture if preferred).

4.Return the soup to the pan and reheat. Season to taste then stir in the thyme and three-quarters of the parsley. Divide the soup between warm serving bowls and top each with a tablespoon of sour cream. Sprinkle over the remaining parsley to serve.

For gluten free, use gluten-free stock. PER SERVE: Energy: 235kcal, 968kj Protein: 5g Fat: 17g Saturated fat: 9g Cholesterol: 36mg Carbohydrate: 10g Fibre: 4g Sodium: 1044mg

Note

Brett McGregor

Ingredients

Method

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