Creamy mushroom soup with thyme and sage, topped with exotic mushrooms and served with toasted sourdough.
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 100g butter
- 250g shallots, sliced
- 20g garlic (4 cloves), minced
- 1 teaspoon fresh thyme
- 1500g Portabellini mushrooms, sliced
- 1 litre fresh chicken stock
- 1 litre fresh cream
- 1 teaspoon salt
- 3g black pepper
- 2 teaspoons sage
- 350g mixed exotic mushrooms
- 1 loaf sourdough bread, sliced
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Method
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1Sauté butter and shallots over medium-low heat until soft and browned. Add garlic and thyme and cook until tender.
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2Increase the heat and add sliced mushrooms. Cook until deeply browned and the moisture has reduced.
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3Add chicken stock and cream. Season and simmer for 20–30 minutes.
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4Remove from heat and cool slightly. Blend until smooth.
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5Serve topped with grilled exotic mushrooms, crispy sage and a drizzle of cream. Accompany with toasted sourdough.
For a deeper flavour, allow the mushrooms to caramelise fully before adding the stock and cream.
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