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60 ml butter
30 ml oil
1 small onion, finely chopped
1 clove garlic, crushed
3 – 4 sprigs fresh thyme
2 x 250 g brown mushrooms, chopped
45 ml flour
250 ml vegetable or chicken stock
250 ml water
250 ml LANCEWOOD® Sour Cream or LANCEWOOD® Cultured Cream
Salt & freshly ground black pepper to taste
Milk for thinning if necessary
French loaf or freshly baked bread of your choice
Heat the butter and oil and fry the onion and garlic in a pan until soft. Pull the leaves off the thyme sprigs. Add the thyme leaves and mushrooms to the pan and fry until golden and soft. Reserve a few 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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