Mushroom soup with parsley

JanaBy Jana    

October 29, 2014

Mushroom soup with parsley 0 5 0

Delicious mushroom soup made with cream and herbs is the perfect starter or a light meal in itself.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 Servings

Directions

1Heat 1 tablespoon of the oil in a large pan, add the mushrooms and cook over a high heat for 5 minutes, stirring all the while to ensure they don't catch. Remove from the pan and set aside.

2

3Add the remaining oil to the pan and cook the onions, potatoes and thyme over a medium-low heat for 10 minutes until tender and just beginning to turn golden.

4

5Pour in the stock and milk and return the mushrooms to the pan. Bring to a gentle simmer and cook for 10 minutes, or until the potatoes are tender and cooked through.

6

7Remove the thyme sprigs from the pan and discard. Use a hand blender to purée the soup until smooth. Season with freshly ground black pepper to taste.

8To serve, ladle into warm bowl, swirl in a drizzle of the cream and scatter over the pine nuts and parsley.

Ingredients

2 tablespoons olive oil

250g large flat mushrooms, cleaned and sliced

250g closed cup chestnut mushrooms, cleaned and sliced

2 onions, finely chopped

400g white potatoes, peeled and diced

5 sprigs fresh thyme

700ml vegetable stock

400ml whole milk

2 tablespoons double fresh cream

20g toasted pine nuts

parsley, snipped

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