Cream of mushroom soup

Get the most out of a handful mushrooms by pepping them up in a soup with garlic, caramelised onions and white wine. This is really easy to make and super comforting. I know a lot of people who don't like mushrooms - I think because of their meaty texture, but I  love them! Baked mushrooms in the oven, mushroom risotto, mushroom curries - all yum! This recipe serves 2. 

Ingredients

2 medium onions, finely sliced 

3 cloves garlic, finely chopped 

250g mushrooms, roughly chopped 

1 tbsp plain flour 

50ml double cream 

50ml milk 

100ml white wine 

500ml chicken or vegetable stock

Knob butter 

Olive oil, as required 

Salt and pepper to taste 

You'll need these herbs & spices

Handful chopped fresh mixed herbs (rosemary, thyme, oregano - you can also used 1tsp dried mixed herbs). 

Pinch nutmeg 

Pinch paprika 

Fresh parsley for garnish 

Method

• In a large saucepan, heat the butter and a splash olive oil. Once hot, add the onions and a pinch salt. Cook on a medium heat until onions are sticky and soft.
  
  
  
• Once soft add the garlic and cook for a few minutes to release the raw aroma. Add the mixed herbs and mix well.
  
  
  
• Now pour in the white wine and scrape all the goodness from the bottom of the pan. Cook until the raw smell of the alcohol disappears.
  
  
  
• Next, add the mushrooms. Sauté until the mushrooms have halved in size and lost most of their water.
  
  
  
• Mix in the flour to absorb any remaining moisture. Pour in the stock and milk. Mix well. Simmer for 15 minutes until the soup has thickened.
  
  
  
• After 15 minutes, add the double cream, nutmeg and paprika. Season with salt and pepper to taste if necessary. Warm through for a further 5 minutes.
  
  
  
• Garnish with parsley and serve!