Level up your mushroom soup with this smoky version topped with garlic labne. A slow cooker soup recipe, it’s a dinner party worthy variation on the classic.
Or try this thick and creamy mushroom soup, infused with garlic and olive oil.
How to store mushrooms
Mushrooms are best stored in the fridge. Place mushrooms in a paper bag topped with a damp paper towel to prevent the mushrooms drying out. Storing mushrooms in plastic will cause them to sweat and become slimy. If stored correctly fresh mushrooms will keep for up to a week in the fridge.
Looking for more vegetable soup recipes? Or our collection of slow cooker soups?
Ingredients
Garlic labne
Method
1.Make garlic labne.
2.Preheat a 5.5-litre (22-cup) slow cooker on high.
3.Heat ¼ cup (60ml) of the oil in a large frying pan over medium high heat. Cook onion, celery and carrot, stirring, for 5 minutes or until vegetables soften. Add chilli, thyme, bay leaves and paprika; cook, stirring, for 1 minute or until fragrant. Add sherry; bring to the boil. Carefully add mixture to cooker.
4.Meanwhile, coarsely chop 700g of the mushrooms; thickly slice remaining, keeping them separate.
5.Adjust cooker setting to low. Add the chopped mushrooms, potato and stock; stir to combine. Cook, covered, on low for 5 hours 30 minutes. Discard bay leaves.
6.When there is 5 minutes left on the cooker, heat remaining oil in same frying pan over medium-high heat; cook sliced mushrooms for 4 minutes or until golden both sides.
7.Using a stick blender, blend soup in cooker until smooth; season to taste.
8.Ladle soup into bowls; top with labne, fried mushrooms, extra thyme and black pepper. Serve with crusty bread.
9.GARLIC LABNE: Place a sieve over a small bowl; line with muslin. Combine yoghurt, salt and garlic in a separate bowl. Spoon yoghurt mixture into muslin, gather into a ball, secure with string or an elastic band. Refrigerate for 5 hours or until thickened. Transfer labne to a small airtight container; refrigerate until needed.
