Creamy cream of mushroom soup with thyme

Name: Creamy cream of mushroom soup with thyme
Total time: 35 min
Cuisine: British
Ingredients: 30g butter; 1 tbsp olive oil; 1 onion, chopped; 500g closed cup mushrooms, sliced; 2 garlic cloves, crushed; 1 tbsp cornflour; 600ml gluten free, dairy free, egg free vegetable stock, made with a stock cube; 1 tsp dried thyme; 150ml double cream

Deeply savoury mushroom soup with thyme and a good swirl of cream. Smooth, rich and easy on a poor appetite.

Time35 min
LevelEasy
Costabout £1.15 a head

4 servings

Ingredients

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30 gbutter
1 tbspolive oil
1onionchopped
500 gclosed cup mushroomssliced
2garlic clovescrushed
1 tbspcornflour
600 mlgluten free, dairy free, egg free vegetable stockmade with a stock cube
1 tspdried thyme
150 mldouble cream

Method

1
Melt the butter with the oil in a large pan. Soften the onion for 5 minutes.
5 min
2
Add the mushrooms and cook over a high heat for 8 minutes until deep golden and the liquid has gone.
8 min
3
Add the garlic and thyme for 1 minute, then stir in the cornflour.
4
Pour in the stock, bring to the boil and simmer for 10 minutes.
10 min
5
Blend until smooth, then stir in the cream and warm through. Season with pepper and serve with a swirl of extra cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.