Cream of mushroom soup with thyme
A smooth, savoury mushroom soup with thyme and a little oat cream. Cooking the mushrooms in two batches gives it a deep brown flavour, which is worth the extra few minutes.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Wipe the mushrooms clean and slice them. Chop the onion finely, crush the garlic and chop the parsley.
- Heat half the olive oil in a large pan over a high heat. Add half the mushrooms in a single layer and leave them for 3 minutes, then stir and cook for 3 more minutes, until deep brown. Tip them out and repeat with the rest of the oil and mushrooms.
- Put all the mushrooms back in the pan with the onion and a pinch of salt. Turn the heat down to medium and cook for 6 minutes, until the onion is soft.
- Stir in the garlic and thyme for 1 minute.
- Crumble in the stock cube and pour in 500 ml of boiling water. Simmer for 10 minutes.
- Blend about two thirds of the soup with a stick blender, leaving the rest chunky for texture. Stir in the oat cream and warm through for 2 minutes without boiling. Season well with salt and black pepper.
- Ladle into warm bowls and scatter with the parsley.
Tip Do not crowd the pan or the mushrooms steam instead of brown. Any left over from the pot are good on toast the next day.
Per portion
| Energy | 220 kcal |
| Protein | 6 g |
| Carbohydrate | 13 g |
| of which sugars | 7 g |
| Fat | 15 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 2.18 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms400 g
- onion1
- garlic2 cloves
- dried thyme1 tsp
- vegetable stock cube1
- oat cream100 ml
- olive oil1 tbsp
- parsley½ bunch
