A velvety, earthy soup- which can be made even more luxurious by adding a swirl of truffle oil...
Ingredients: 50g Salted Butter
300g Mushrooms
1 Onion
4 Cloves of Garlic
4 Sprigs of Thyme
500ml Chicken/Vegetable Stock
100ml Double Cream
Method:
1. In a medium sized pan, sweat the onions and garlic in the butter for 10 minutes on a medium heat until the onions have softened.
2. Than add the mushrooms and thyme, cooking on a high heat for a further 3 minutes.
3. Add the stock, cook for 5 more minutes. Take of the heat, and stir in the double cream.
4. Season to taste with salt and ground black pepper, before blitzing in a food processor until smooth. If the soup is still not at the desired consistency, pass through a fine sieve or shinois.
5. Serve immediately.
