Creamy Mushroom Soup
Written by: Dani Lee
This soup is mega easy but absolutely delicious. You will never eat mushroom soup from a tin again once you’ve tried this. AND it goes very well with a french stick, a little too well!
Ready In
1 hour
Ingredients
25g Butter
1 Onion
1 Garlic Clove
400g Mushrooms (I used Chesnut)
850mls Vegetable Stock
200ml tub crème Fraiche
Method
Melt the butter in a saucepan, then on a low/medium heat cook the onion and garlic for about 5 minutes. Add the mushrooms and cook for another 5 minutes or until they start to soften. Pour over the stock, bringing to the boil, then simmer for 20 minutes. Stir in the crème fraiche and simmer for a few minutes more. Then blitz the soup in a blender or with a hand held blender and hey presto – it’s done!
I enjoy this soup best with a warm crusty white baguette but it’s pretty filling so you might not need one.
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