Extra Virgin Olive Oil
350g closed cup mushrooms, sliced
250g chestnut mushrooms, sliced
1 large onion, chopped
3 garlic cloves, crushed
1tbsp fresh thyme leaves
3tbsp plain flour
800ml reduced-salt vegetable stock
75g half-fat soured cream
A quick and easy low-fat mushroom soup recipe made with onions, garlic, thyme and a dollop of soured cream. No bread if eating after 2pm.
Drizzle a little olive oil in a frying pan and cook half the mushrooms over a medium-high heat, stirring, for 5 min or until softened. Remove to a plate, then repeat with the remaining mushrooms. Set aside.
Now, add a tiny bit more olive oil to the pan and stir-fry the onion, garlic and half the thyme for 5 min. Stir in the flour, then add the stock and mushrooms. Bring to the boil, then reduce the heat and simmer for 10–15 min until reduced slightly.
Remove the soup from the heat and blend with a stick blender until smooth. Stir in most of the cream.
Divide the soup among 4 bowls, swirl a dollop of the reserved cream through each, then sprinkle with pepper and the rest of the thyme