Creamy Mushroom and Thyme Soup

Ingredients

• 500 g chestnut mushrooms
• 1 onion
• 2 garlic cloves
• 900 ml vegetable stock
• 150 ml double cream
• 40 g butter
• 6 fresh thyme
• 2 tbsp plain flour

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Finely slice the onion and cook for 6 minutes until softened.

2. 2

   Roughly chop the mushrooms and add to the pan with the crushed garlic and thyme leaves stripped from their stalks. Cook for 8 minutes, stirring, until the mushrooms are golden and any liquid has evaporated.

3. 3

   Sprinkle over the flour and stir well to coat everything. Cook for 1 minute.

4. 4

   Gradually pour in the stock, stirring constantly to avoid lumps. Season well and bring to a simmer. Cook for 10 minutes.

5. 5

   Remove the pan from the heat and blitz with a stick blender until smooth. Stir in the double cream and return to a low heat to warm through.

6. 6

   Serve in bowls with a drizzle of cream and a few thyme leaves to garnish.