EASY CREAMY MUSHROOM SOUP
Today is the start of Meat Free Week and as promised I will be sharing some of my favourite vegetarian recipes throughout the week. Yesterday I was lucky enough to find a huge bag of button mushrooms at the local market for $3 and decided that some creamy mushroom soup was in order. This recipe is easy to make and freezes well for around a fortnight.
What you will Need:
1 kg button mushrooms, peeled and sliced
2 tablespoons butter
2 cups thickened cream
4 cups vegetable stock
2 teaspoons garlic powder
What to do:
In a large saucepan sauté your mushrooms in the butter and sprinkle with the garlic powder. Turn down the heat an gradually add in the thickened cream, stirring constantly to reduce the risk of curdling. Pour in your vegetable stock 1/2 a cup at a time whilst stirring. Simmer for around 20 minutes, stirring occasionally. Remove your saucepan from the heat and puree using an immersion blender or food processor. Season as required and serve. Serves 8.
What a beautiful soup! It looks so light and creamy…thanks for sharing!
-Shannon
Yum, your soup looks so delicious and I love the sound of the simple recipe!
Thanks Rosie
Yummy, I’ll be trying this one for sure!! Great blog by the way, I followed you on pinterest, keep up the great work!!
x
http://www.elinspired.etsy.com
Thanks Emma! Just scrolling through your store and you have some beautiful pieces
Thank you so much!