Creamy Mushroom & Thyme Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 600 g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
• olive oil
• 1 onion, thinly scliced
• 1/2 bunch cavolo nero, sliced into thin ribbons
• 3 garlic cloves, sliced
• 3 sprigs fresh thyme, sprigs, picked
• 1 liter low sodium vegetable broth
• 2 tablespoons dry sherry
• 75 ml double cream

Recipe

• 1 slice mushrooms thinly.
• 2 heat a large soup saucepan over medium heat and splash in the olive oil. add onion, cavolo nero, thyme & mushrooms. place the lid on top and sweat gently for about 8 minutes, until softened.
• 3 spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
• 4 pour stock into the pan & bring to the boil. turn heat down & simmer for 15 minutes.
• 5 season with s&p.
• 6 whizz with a hand blender until smooth.
• 7 pour in cream & sherry & bring back to just below boiling point, then turn off heat.
• 8 serve and then garnish with leftover mushroom mixture.