Mushroom Soup

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Mouth watering mushroom soup is super quick to make!  With a hint of whole grain mustard in this bowl the soup is hearty and delicious.

Storm Doris is doing her best to blow the tiles off the roof. I had a carton of mushrooms left in the fridge, so I decided I needed some sustenance to warm me up in these terrible gales!

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Looking out of my window the weather is so dark and blustery, at least this soup kept me warm.

INGREDIENTS                               SERVES 3 – 4

  • 300 grams mushrooms, finely chopped
  • 1 red onion, finely diced
  • 4 cloves of garlic, finely sliced
  • 2 -3 sprigs of thyme, leaves only
  • 600 ml / 1 pint of stock hot (2 stock cubes, can be chicken or vegetable)
  • 1/2 tsp whole grain mustard
  • Olive Oil or Spray Oil
  • x2 tbsp. of crème fraiche (or low fat crème fraiche)
  • Salt and pepper

 

On the hob!

Drizzle or spray a medium sized pan with oil and place it on the hob on a medium to high setting.  Add the onions to soften gently stirring so they don’t burn.  Once softened add the mushrooms, garlic, thyme, salt and pepper.  Let them simmer for a few minutes.

Next add the stock, simmer for 10 minutes until the mushrooms are soft.  With a hand blender blitz up the mushroom mixture.  Then add the crème fraiche stir in well.  Serve with warm crusty bread and butter!  I served mine with butternut squash waffles.

Yummy

Emily x

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10 thoughts on “Mushroom Soup

    • You’re welcome how great to have such a good store, this soup would be good as a sauce on meats you could add more mustard and herbs and cook it all in the oven ! Just had a look at your blog, it’s great to see different recipes from your country I’m inspired 😊

      Like

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