Mushroom Soup Recipe
Ingredients
- 400 g Mixed mushrooms (Chestnut, Shiitake, Oyster)
- 1.5 l Chicken stock
- 1 Large potato
- 25 g Butter
- 1 Large red onion
- Double cream
- 1 tsp Thyme (can be dried or fresh)
Instructions
- Melt the butter in a large pot and add diced onion and garlic, cook for few minutes stirring from time to time until the onion is starting to be translucent. Add washed, cut into quarters mushrooms, thyme, pinch of salt and pepper. Sate for 10~15min stirring few times.
- Next add chicken broth, bay leaf, potato cut into bite size cubes and simmer for 40min. Try the soup half way through incase you need to add more salt or pepper.
- Once potatoes are nice and soft your soup is ready to eat. Add double cream to taste on plate
Notes
- I don’t recommend adding cream to the whole pot of soup. It will go off quicker. But if you will, store in fridge.
- To make it vegan, swap the chicken stock to vegetable one and sauté mushrooms in vegan butter. You can skip cream or also use vegan alternative.
- Maggi is a great addition for taste. If you are not familiar with it be careful, it’s quite salty.