Why did the mushroom go to the party? Because he was a fun-guy! Ahem. Now that we’ve got that out of the way, let’s get down to business: mushrooms are nutritional value powerhouse with more than a dozen minerals and vitamins.
One of the healthiest ways to enjoy your vegetables is in a hearty soup, where all the nutrients infuse into a comforting broth. And with this warming soup with all the earthy umami goodness of mushrooms there’s no reason to not eat your vegies!
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Ingredients
Method
1.Heat butter and oil in a large heavy-based saucepan over a medium heat. Add garlic; cook, stirring, until soft but not coloured.
2.Add mushrooms; cook, stirring, over high heat for about 10 minutes or until soft and browned. The mushrooms will first absorb the oil, then give off juices that will eventually evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
3.Stir in flour; cook, stirring, for 1 minute. Gradually stir in stock; stir until mixture boils and thickens. Simmer, stirring, for 2-3 minutes. Season to taste with salt and freshly ground pepper. Remove from heat; stir in the cream.
4.Serve soup in warmed bowls with snipped chives and good sourdough toast, if desired.
