MUSHROOM SOUP
by
DIANA CHAN
INGREDIENTS
Serves 4
50g butter
3 tbsp olive oil
3 cloves of garlic, minced
3 shallots, sliced
350g Costa flat cap mushrooms, sliced
350g Costa white cap mushrooms, sliced
1 tbsp dried herbs (mixture of thyme, marjoram)
500 mL vegetable stock
1 cup pouring cream
4 tbsp sour cream (substitute for creme fraiche), to serve
Salt and pepper to taste
Parsley to garnish
Click the video below to watch the full recipe.
METHOD
Place a medium sized pot over low to medium heat and add in the butter and olive oil
Once butter has started to melt, add in the shallots and garlic and saute until softened.
Next, add in the mushrooms and herbs and cook until the mushrooms are softened. This should take 5-7 minutes.
Once the mushrooms are cooked down, add in the vegetable stock and bring to a boil.
Turn the heat to low and add in the full cream and season with a touch of salt and pepper, then simmer for 2 minutes. Turn the heat off and allow to cool slightly before blending into a smooth puree.
Before serving, add a dollop of sour cream, drizzle of olive oil. Pinch of pepper and chopped parsley to garnish. Serve warm.