Great recipe given our weather at the moment
Ingredients
500g button mushrooms
2 cups of chicken stock
1 large brown onion
50g butter
3 sprigs of thyme
3 cloves of garlic – crushed
1/2 cup cream
Method:
- finely chop up mushrooms and onion – I use a food processor to make it easier.
- Melt butter in a pan
- put in garlic
- Put in mushrooms and onions and mix well. Cook until mushrooms are reduces (5 minutes)
- Stir in chicken stock and add thyme
- bring to a boil and then reduce to a simmer for 25-30minutes (soup should change in colour). Season with salt and pepper
- Pull out sprigs of thyme
- Stir in cream and bring back to a boil/simmer
- Serve with warm crusty bread
