Creamy Mushroom Soup

Autumn is the perfect time for this rich, creamy bowl of comforting goodness. Swiss browns or big flat field mushrooms are best – or even a mix! But whatever you have, it will be delicious. Guaranteed.

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Creamy Mushroom Soup

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Course

Soups

Keyword

Mushrooms, Organic

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

• 2 medium organic shallots (the small purple kind that look like onions, not the long green onions. If you haven't any, use a regular large onion)
• 2 cloves organic garlic
• 500 grams organic mushrooms Swiss brown or field mushrooms if possible, sliced
• 2 tablespoons dry sherry or brandy optional but traditional and yum! White wine would also be nice.
• 50 grams organic butter
• 3-4 cups organic stock the more robust the better. You may need a little more, if you like your soup thinner.
• 1 teaspoon organic worcestershire sauce
• 1 sprig organic fresh tarragon or a pinch of dried
• 3 sprigs organic fresh thyme or 1/2 teaspoon dried - don't go overboard!
• 1 cup organic cream
• organic sea salt and cracked black pepper

Course Soups Keyword Mushrooms, Organic Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 2 medium organic shallots (the small purple kind that look like onions, not the long green onions. If you haven't any, use a regular large onion) 2 cloves organic garlic 500 grams organic mushrooms Swiss brown or field mushrooms if possible, sliced 2 tablespoons dry sherry or brandy optional but traditional and yum! White wine would also be nice. 50 grams organic butter 3-4 cups organic stock the more robust the better. You may need a little more, if you like your soup thinner. 1 teaspoon organic worcestershire sauce 1 sprig organic fresh tarragon or a pinch of dried 3 sprigs organic fresh thyme or 1/2 teaspoon dried - don't go overboard! 1 cup organic cream organic sea salt and cracked black pepper

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Instructions

1. In a large, heavy-based pot, saute the onion and garlic slowly in the butter until just starting to soften.
2. Add the mushrooms and cook a few minutes. Add the sherry/brandy/wine and let reduce.
3. Add the stock, worcestershire sauce, and herbs. Simmer 10-20 minutes until the mushrooms are soft.
4. Blend with a stick blender or in batches in the blender until it is the texture you like.
5. Return to the pot and heat until almost boiling. Add the cream and turn to a simmer. After about 5-10 minutes, when everything's had a chance to amalgamate, adjust the seasoning. Enjoy!