Make the most of mushrooms with this comforting soup – seasoned with cream, onions and garlic. Healthy, rich and full of a deep umami flavour.
Melt 50 gms of butter and 1/4 cup of olive oil in a large saucepan over medium heat.
Sauté 2 minced garlic cloves, 1 chopped tiny onion and 500 sliced mushrooms, until the mushrooms start to brown and release their juices.
After 8 to 10 minutes of cooking, add 3 cups of veggie or chicken broth and cook for 3-4 minutes.
Add a cup of cream. Simmer, stirring regularly.
You may add a tbs of plain flour to thicken the soup.
Garnish with freshly chopped parsley.
Serve hot with crusty bread.
By Christ & Co.
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