This delicious creamy mushroom soup is easy to prepare and is equally good for lunch with some crusty bread or dressed up to serve as a dinner party starer.
600g| 1lb 3 1/2oz mushrooms, preferably a mix of wild and cultivated, sliced
100g| 3 1/2 oz cooked chestnuts or cubed potato
750ml| 3 cups hot vegetable stock
125ml| 1/2 cup singlepouring cream + extra to drizzle
salt and pepper to season
fresh thyme leaves to garnish
Instructions
Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until nicely coloured. Set aside.
Select a handful of small mushrooms and pan fry in the same pan you made the croutons for five minutes. Set aside.
Heat the olive oil and butter in a large pot and fry the onion and garlic over low heat until softened - about 5 minutes.
Stir in the remaining mushrooms and continue to fry, stirring often, for a further 5-6 minutes.
Add the chestnuts or potato and stock and bring to the boil.
Reduce the heat to a simmer and cook for 30 mins.
Use a blender to blitz the soup, in batches if necessary, until completely smooth.
Return to the pot and stir in the cream - heat until warmed through.
Check the seasoning and add salt and pepper to taste.
Serve the soup sprinkled with thyme, garnished with a drizzle of cream and olive oil, a handful of croutons and a few mushrooms.