Creamy mushroom soup with thyme

Name: Creamy mushroom soup with thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 30 g Butter; 15 ml Olive oil; 1 Onions, chopped; 0.2 Garlic, crushed; 500 g Mushrooms, sliced; 1 g Dried thyme; 150 g Potatoes, peeled and diced; 1 Vegetable stock cubes, made up with 800ml hot water; 100 ml Double cream; 1 g Salt; 1 g Black pepper; 5 g Fresh parsley, chopped

Earthy, deeply savoury and silky, made with plenty of browned mushrooms and just a little cream. Serve with buttered toast for dunking.

Ingredients

30 g Butter
15 ml Olive oil
1 Onions, chopped
0.2 Garlic, crushed
500 g Mushrooms, sliced
1 g Dried thyme
150 g Potatoes, peeled and diced
1 Vegetable stock cubes, made up with 800ml hot water
100 ml Double cream
1 g Salt
1 g Black pepper
5 g Fresh parsley, chopped

Method

Melt the butter with the oil and fry the onion for 5 minutes. Add the garlic, mushrooms and thyme, turn up the heat and cook for 10 minutes until the liquid has gone and they're browned.
Add the potato and stock and simmer for 15 minutes until the potato is soft.
Blend until smooth, stir in the cream and warm through. Season and scatter with parsley.