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Lancewood Creamy Mushroom Soup
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Lancewood Creamy Mushroom Soup

Ingredients

60 ml butter
30 ml oil
1 small onion(s) , finely chopped
1 garlic clove(s) , crushed
3 sprigs fresh thyme
500 g brown mushrooms , chopped
45 ml flour
250 ml vegetable stock  or chicken stock
250 ml water
250 ml LANCEWOOD® Sour Cream  or LANCEWOOD® Cultured Cream
salt & freshly ground black pepper
milk , for thinning if necessary

 

To serve:

French loaf  or freshly baked bread of your choice

Method

Heat the butter and oil and fry the onion and garlic in a pan until soft.

Pull the leaves off the thyme sprigs. Add them to the pan together with the mushrooms and fry until golden and soft. Reserve a few thyme leaves to arrange on top of the soup when serving.

Add the flour and mix through. Add the stock little by little while stirring and simmer over low heat for 5 minutes. Leave to cool slightly.

Use a stick blender and blend until smooth. Add the sour cream or cultured cream and mix through. Season to taste. Add a bit of milk if the soup becomes too thick.

Serve with French loaf or freshly baked bread of your choice.

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