Mushroom cream soup

Ingredients

• 500 g fresh mushrooms
• 1 large onion
• 2 garlic cloves
• 30 g butter
• 2 tbsp flour
• 800 ml vegetable or chicken stock (warm)
• 150 ml heavy cream
• Salt and freshly ground pepper to taste
• Pinch of nutmeg
• Fresh thyme for garnish
• A splash of extra cream for garnish

Instructions

1. 1

   Clean the mushrooms with a damp cloth and slice them. Peel and finely chop the onion. Mince the garlic cloves.Melt the butter over medium heat in a large soup pot. Sauté the onion and garlic for about 3 minutes until soft and translucent.Add the mushrooms and cook until golden brown and they have released their juices. This takes about 6 to 8 minutes. Take your time—this is where the soup gets its deep flavour.Sprinkle the flour over the mushrooms and stir well. Let the flour cook for a minute so the raw flour taste disappears.Gradually pour in the warm vegetable or chicken stock while stirring. Bring the soup to a boil and let it simmer on low heat for 10 minutes.Blend the soup with an immersion blender until smooth and creamy. Prefer some texture? Set aside a handful of the sliced mushrooms and add them back in after blending.Stir in the heavy cream and season the soup with salt, pepper and, if you like, a pinch of nutmeg. Warm through briefly without boiling.Divide the soup among bowls. Garnish with a little splash of cream, some fresh thyme leaves and a handful of sautéed mushroom slices. Serve immediately.