Summary
Description
Again this week the soup was made from left over and damaged veg. The left over mushrooms were a treat for the staff, the onions were frost damaged, but fine to cook with after removing a few layers.
Ingredients
1kg mushrooms washed and chopped
2 medium onion finely chopped
1 large potato peeled and diced
2 sprigs of thyme
1ltr mushroom or vegetable stock or water
3tbs olive oil
Salt and pepper
200ml non dairy cream
Instructions
Heat the oil in a large saucepan. Reduce to a medium heat.
Add the onions and potato and sweat till translucent, dont let them colour.
Increase the heat and add the mushrooms. They will drop a lot of liquid. Reduce and saute for about 10 mins. They will shrink and change colour.
Add the stock till the mushroom are covered, you may not need it all depending on the liquid from the mushrooms.
Add the thyme sprigs and season.
Bring to a simmer, cover and cook for about 10 mins.
Remove whats left of the thyme and blend till smooth. If its too thick at this point, add more stock.
Return to the heat, stir in the cream and bring to a simmer. Dont let it boil or the cream will seperate.
Check seasoning and serve.
Notes
Adding rehydrated dried mushrooms and their soaking liquid makes the mushroom flavour more intense.
The potato helps to thicken the soup.