Updated: Jul 3, 2022
All I can say is... I love a good mushroom soup!
This is a fantastic soup to make when you have a busy week ahead or feel a niggle in your throat coming on.
1 tsp unsalted butter or olive oil
1 brown onion
1 Spring onion
3 garlic cloves
500g mushrooms, any kind, sliced into pieces, I normally choose a variety.
1 1/2 cups organic stock or bone broth
1/2 cup heavy cream
1 tsp of dried herbs like Thyme or Sage
3/4 tsp Celtic sea salt or truffle salt.
Few dashes of freshly ground black pepper
Melt your fat of choice in a medium saucepan over low-medium heat. Stir onions and garlic till they have a lovely golden colour, not burnt.
Add in the mushrooms, herbs, salt and pepper. Cook until the mushrooms have released their moisture, about 10 minutes.
Stir in your stock or broth and simmer for at least 40 minutes. The longer the better for this one!
Add in cream 10 minutes before you are ready to serve.
Remove from heat and serve. Health in a bowl!
Adding truffle salt makes this dish a true winner! A extra dash on top never hurts. :)