Mushrooms are my favorite vegetable, well one of my favorite things in the world actually. I don’t know what it is about them really. Maybe because my mum loves them and uses them in everything…or maybe just because they are delicious, who knows! All I know is making them into soup is one of the best ideas, ever. This soup uses a few different types of mushroom that create such a bold flavor together.
I love all of the varieties of mushroom that you can get – someone once said to me, ‘but mushrooms don’t taste of anything’…my jaw almost hit the floor. I think they are one of the most gorgeous, earthy & buttery tasting vegetables on the planet and therefore, add a mushroom to a recipe and you’ve got me!
The combination of the wild mushrooms, wine and thyme in this soup make it so tasty. Perfect for a freezing day like today! Enjoy this with a tasty hunk of crusty bread, or on its own for a healthy January dish to kickstart your year!
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 large onion - diced
- 4 cloves of garlic - crushed
- 12 oz. mushrooms - preferably a mix of shiitake, oyster and portobello
- 2 tbsp. fresh thyme leaves
- salt & pepper
- 1 ltr. chicken stock (or vegetable stock)
- 0.25 cup half and half
- 0.25 cup white wine
- Melt the butter and oil in your favorite soup pot, add the onion and cook on medium-high until the onions start to brown - about 5 mins.
- Stir in the garlic and cook for a further minute or so.
- Add the mushrooms, thyme, a pinch of salt and pepper
- Cook for a further 5 minutes
- Add the broth and scrape the edges of the pan, bring to the boil and then simmer for 8-10 minutes
- Turn the heat off, let it cool for a few minutes and transfer to your blender or use a hand emersion blender until smooth
- Return to the pot and add in the wine and half & half
- Reheat gently and serve
- you can fry up some mushroom slices for garnish too!
