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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe in a small handbook published by Countdown Supermarkets. Issue 3. It sounds like a hearty winter meal. Serve with toasted Rye Bread. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
1 tablespoon thyme |
3 potatoes, medium, peeled and chopped |
600 g mushrooms, mixture of portabello and swiss brown sliced |
5 cups vegetable stock |
1/2 cup thickened cream |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
2. Increase to high heat and add the mushrooms and cook for a further 5 minutes.
3. Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
4. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
5. Serve in bowls sprinkled with thyme and rye bread toast.
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