Creamy mushroom soup

Slurp your way into winter with this classic Creamy mushroom soup.

The ingredient of Creamy mushroom soup

1. 1 tablespoon olive oil
2. 1 large brown onion, chopped
3. 2 garlic cloves, crushed
4. 500g sebago potatoes, peeled, chopped
5. 500g cup mushrooms, sliced
6. 200g Swiss brown mushrooms, sliced
7. 1 litre Massel chicken style liquid stock
8. 1/2 cup pure cream
9. 2 teaspoons fresh thyme leaves

The instruction how to make Creamy mushroom soup

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and potato. Cook, stirring, for 5 minutes.
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream and thyme. Cook, stirring, for 2 minutes or until heated through. Serve.

Nutritions of Creamy mushroom soup

calories: 294.448 calories
fatContent: 17 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 20 grams carbohydrates
sugarContent: 4 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent:
sodiumContent: 1055.67 milligrams sodium