Monday 21 March 2016

Mushroom & Thyme Leaf Soup



You can easily tell I had a lot of fun styling this soup. It's all in the little details. A few sprigs of thyme leaves, dash of olive oil and a few sauteed mushrooms in a pretty bowl and you're ready.   
This is one of the fastest tastiest soups which can really impress people and also most importantly pack a punch with bursting flavours from the roasted mushrooms. 


Ingredients: 
400g mushrooms (I used a mixture of chestnut and field) 
Thyme leaves 
2 onions 
50g butter 
1 small potato 
700ml hot chicken stock 
Salt and cracked black pepper 
Virgin olive oil

Preheat the oven to 180℃. 
Quarter the mushrooms and scatter on a roasting tray. Drizzle with a little olive oil and season generously with salt and pepper. Scatter the leaves of thyme on top. 
Finely slice the onions. Melt the butter in a pot on a low heat and add the onions. Season and cover them with a layer of parchment paper. Leave them to sweat on a gently low heat with the lid on for 5-8minutes until the onions are soft but not coloured. Peel and slice the potato into cubes. Add into the soft onions and increase the heat. Add in most of the roasted mushrooms leaving some for decoration. Make 700ml of hot chicken stock and add to the pot. Cook until potato is tender - no more than 5 minutes. Season to taste. 

Important point to note when making soup - The quicker a soup is made the better it tastes! (Darina Allen, 2015) 

Blitz the soup and return to the pot to simply reheat. 
Serve in warmed bowls and decorate with a few of the leftover roasted mushrooms, thyme leaves and a little dash of good virgin olive oil. 

So simple and tasty. 

Enjoy. 





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