Button mushroom and thyme soup
// August 13th, 2010 // No Comments » // Inspiration, Recipe of the Week, food
This week’s Recipe of the Week from Fresh Living magazine is (drumroll, please):
Button mushroom and thyme soup! The second successful soup I’ve ever made ![]()
Here goes:
15 minutes and dinner is served!
Ingredients:
Olive oil, for frying
½ small onion, sliced
2 cloves garlic, chopped
1 packet (250g) button mushrooms, sliced
2 tsp (10ml) thyme leaves
¼ cup (60ml) white wine
1½ -2 cups (375-500ml) good vegetable or chicken stock
Salt and milled pepper
Toasted baguette rounds, for serving
Serves 1
Heat a glug of oil in a small saucepan and fry onion until soft.
Add garlic and fry for another minute. Remove and set aside.
Add a little more oil and fry mushrooms over a high heat until slightly browned.
Reduce heat, return onion to pan and add thyme and wine.
Allow to reduce by half.
Add stock and simmer for 5 minutes.
Remove a few tablespoonfuls of mushrooms. Blitz soup with a stick blender until smooth.
Return reserved mushrooms to soup and allow to reheat.
Season and serve with toast.
* This is part of our Dinner for One feature in this month’s Fresh Living magazine. If you’re cooking for 2 or more, multiply all ingredients except mushrooms. For 2 to 4 people, use 2 packets of mushrooms and then add one tablespoon of cornflour or one diced potato for every packet of mushrooms left out (i.e. if it’s for four people, use 2 packets of mushrooms and 2 potatoes or 2T cornflour).












