Happy New 2013 to everyone. A warm-hearty soup is the best to stay warm during the cold storm that has arrived to our region. And since I love mushrooms, the best way to enjoy them and satisfy myself is by preparing and sipping this soup. I’ve been thinking of doing this soup long time ago. And this is the best time for it.
– 50 g butter
– 2 tbsp olive oil
– 1 onion, chopped
– 700g mushrooms, coarsely chopped
– 850 ml chicken stock
– 150 ml cream
-1 tbsp dried thyme
-salt and pepper
In a large saucepan, melt the butter and a little of the olive oil and add the onion, and cook for 10 minutes until soft then add a little olive oil and the mushrooms and cook until they are browned.
Stir in the stock and thyme and bring to the boil, then reduce the heat and leave to simmer for about 20 min. Then transfer the soup to a blender and blend until the soup is smooth. Transfer back to the pan and on low heat, add the cream and stir. Season with salt and pepper to taste. Ladle into small bowls and drizzle over some olive oil. Enjoy.