Flavoured with rosemary, garlic and thyme, this soup is a mushroom lover's dream! As the weather gets colder, we'll all be craving simple warm soups and this one is easy and delicious.
3 people made this
225g fresh mushrooms, halved
1 clove garlic, minced
1 teaspoon rosemary
1/4 teaspoon salt
3 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
120ml double cream, divided
400ml chicken stock
1/4 teaspoon freshly ground black pepper
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat an oven to 200 C / Gas 6.
Mix the mushrooms, 1 minced clove garlic, rosemary and salt together in a bowl. Drizzle the olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking tray.
Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
Melt the butter in a large pot over medium heat. Stir the onions, 2 minced cloves garlic and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the cream; blend on low until combined yet slightly chunky. Return the blended mixture to the pot. Stir the remaining cream, the chicken stock, milk and black pepper through the blended mixture. Bring the soup up to a simmer, then cook over low heat until the flavours are thoroughly combined, at least 15 minutes.