I needed a light lunch today as I am going out for a big fat curry with the girls tonight and there is not
much room ‘mushroom’ in my belly at the moment! ( 8 months into cooking a baby). Looked in the fridge and I have lots of mushrooms so decided to make something up!
This soup served 2 as a lunch but could serve 4 as a starter and only took about 15 minutes.
1 packet of musnrooms ( I had sliced closed cup, made it a bit easier)
1/2 pack small button mushrooms
1 large onion – diced
3 large cloves of garlic chopped finely
Fresh Thyme – 2 tsp
Veg stock 1 pint
Splash of Double cream – leave out if you are staying healthy
Salt and pepper
Handful of grated cheese. I just used cheddar but gruyere would be great.
In a large saucepan gently fry the chopped onion in oil with some salt for 5 minutes until soft then add 2/3 of the garlic for a few more minutes until fragrant. Throw in your chopped mushrooms, 1 tsp fresh thyme and a tablespoon of butter ( leave the button ones aside) and stir until everything is soft.
Add the stock, and 1 tsp sea salt and simmer for about 10 – 15 minutes then blend with a stick blender.
In a small pan fry the button mushrooms whole with some olive oil, salt and pepper for 5 minutes. When almost done add a knob of butter and the remaining garlic and fry for a few more minutes.
Add a splash of cream to the soup if you are being naughty and check if it needs more salt and pepper. Then pour into a bowl, top with the garlic button mushrooms, grate some cheese over the top and decorate with some fresh thyme and black pepper.
I served with a couple of buttered toasted slices of Brioche bread!
Easy peasy and very tasty!