A simple recipe for Creamy Mushroom Soup – serve with your favourite crusty bread. Our favourite is sourdough!
400g button mushrooms – sliced
1 onion – peel and chop finely
2 sticks celery – cut off ends and chop finely
3 cloves garlic – crush, peel and chop finely
10g fresh parsley – chop
5g fresh thyme – strip off leaves
8 tsp vegetable stock granules
4 cups boiling water
100ml single cream
2 loaves sourdough bread
olive oil (from your pantry)
Preheat the oven to 200°C. Place the sourdough bread in the oven for 25 minutes.
Boil the kettle. Mix the vegetable stock granules in a cup with the boiling water (see quantity above). Set aside.
Prepare ingredients as indicated above.
Place a few glugs of olive oil in a large saucepan over medium heat. Add the onion, celery, garlic, parsley, thyme and mushrooms. Sauté for 5 minutes. Now add the vegetable stock and stir until it starts to boil gently (keeping heat on medium). Once boiling. Turn the heat down to low and cook for another 15 minutes.
Just before serving, pour in the cream, bring just back to the boil, then turn off the heat.
Serve the sourdough bread freshly baked out of the oven or slice and toast lightly.