Creamy Mushroom Soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 500g sebago potatoes, peeled, chopped
• 500g cup mushrooms, sliced
• 200g Swiss brown mushrooms, sliced
• 1 litre chicken stock
• 1/2 cup pure cream
• 2 teaspoons fresh thyme leaves

Method

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.

Notes

• 
  You could replace chicken stock with beef, vegetable or salt-reduced stock.
  Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
  Serve soup with crusty bread, bread rolls or pappadums.
  To blend soup, use a stick blender, jug blender or food processor.