Creamy Mushroom Soup

Lynsey's Kitchen

Creamy Mushroom Soup

A deep, earthy and Vegetarian bowl serving 4 people—rich in flavour and perfect for a cosy Saturday lunch!

Prep 10m

Cook 20m

Serves 4

Type Veggie

What you need

500g Chestnut mushrooms 1 Large white onion 2 Garlic cloves 1L Veg stock 100ml Double cream Butter & Olive oil Fresh thyme Salt & Black pepper

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How to make

1

Sauté the Base

Heat a knob of butter and a splash of oil in a large stockpot. Sauté the onion and garlic for 5 minutes until soft and translucent.

2

Cook the Mushrooms

Add the sliced mushrooms and thyme. Cook for 8-10 minutes on a medium-high heat until the mushrooms are golden brown and have released all their juices.

3

Simmer

Pour in 1 litre of vegetable stock. Bring to the boil, then lower the heat and simmer for 10 minutes to let the flavours develop.

4

Blitz & Cream

Remove from heat. Use a hand blender to liquidise until smooth. Stir in the double cream and season generously with black pepper.

210Calories

16gFat

12gCarbs

6gProtein

Enjoy, Lynsey Queen of Clean xoxo

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