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Cream of Mushroom Soup

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Virginie Martocq

mushroom-soup_1

mushroom-soup_2
Prep Time: 10 min.
Total Time: 30 min.

Ingredients

1 tbsp butter
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh thyme
500g (½ lb) cremini mushrooms, thinly sliced
½ tsp salt
¼ tsp freshly ground black pepper
4 cups vegetable stock
2 tbsp lemon juice
¼ cup finely chopped parsley
Plain yogurt or sour cream, to serve (optional)

Directions

1. Heat butter and oil in a large saucepan over medium heat. Add onion and let cook until starting to soften, about 3-4 min. Add garlic and thyme and continue cooking, 1-2 min.

2. Add mushrooms and sauté until mushrooms turn golden brown, about 8-10 min. Add salt, pepper and vegetable stock. Bring stock to a simmer and let cook, 20 min.

3. Using a hand blender, blend soup until smooth. Add lemon juice, parsley and cream (if using) and re-warm before serving. Serve with buttered, crusty bread.

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