Mushroom Soup

The story …

A warm and earthy bowl of comfort! Cooked in under an hour, this deeply flavoured mushroom soup is the perfect quick and easy weeknight dinner solution during these cold winter evenings.

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 45 minutes   Serves: 4   Level: Easy

Ingredients

• 30ml (2 tablespoons) olive oil
• 1 onion, finely sliced
• 2 celery stalks, finely sliced
• 10ml (2 teaspoons) garlic, minced
• 80ml (⅓ cup) Italian parsley, finely chopped
• A few sprigs of fresh thyme
• 500g Button Mushrooms, finely sliced
• 1.5L (6 cups) chicken stock
• 80ml (⅓ cup) fresh cream
• Salt and pepper

Method

1. Heat the olive oil in a large non-stick pot on medium to high heat.
2. Add the onions and celery and sauté for 2 minutes.
3. Now add the garlic, parsley, thyme and mushrooms.
4. Cook until the mushrooms have softened.
5. Set aside a small amount of the mushrooms, about 60ml (¼ cup), for garnish.
6. Pour in the chicken stock and bring to the boil.
7. Reduce the heat and simmer for 15 minutes.
8. Season with salt and pepper.
9. Remove from the heat and use a stick blender to pulse the ingredients until smooth.
10. Place the pot back over the heat and add the fresh cream.
11. Bring back to the boil before turning off the heat.
12. Serve hot.

Garnish

• with extra finely chopped parsley, the reserved mushrooms, and a swirl of cream

Serve

• with toasted ciabatta

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan