One for my vegetarian friends, this is such a gorgeous soup. It’s not easy trying to make a mushroom soup look pretty let me tell you, but don’t let that put you off. It’s so creamy and full of rich mushroom flavour with just the right hint of thyme.
As always with my recipes, quick and easy too. Hope you give it a go.
1 onion – diced
2 cloves garlic – minced
300g mushrooms – chopped
100ml Greek yoghurt
6 thyme stalks
1 litre vegetable stock ( you can use fresh or 3 veg oxo cubes)
Salt and cracked blacked pepper to season
Pan fry your onions and after a minute of stirring add your garlic and sprigs of thyme. Keep stirring until your onions are soft and translucent. It will smell wonderfully fragrant.
Now add your chopped mushrooms so they can infuse in all the loveliness.
Pour in your stock and simmer for 10 minutes or so.
Now use a stick blender to blend to a smooth liquid or pop in your blender and blitz.
Swirl through your Greek yoghurt and season with salt and pepper.
Fact: Mushrooms are a rich, low calorie source of fibre, protein, antioxidants and selenium. Selenium supports the immune system and helps prevent damage to cells and tissues.