Quick and Easy Mushroom Cream Soup

Instructions

1. Brush the mushrooms clean, then finely slice.
2. Cut the onion, celery and garlic. Chop finely the parsley and pick the thyme leaves from the stalk.
3. Heat 2 tbsp of sunflower oil a large saucepan over a medium heat, add the onion, celery, garlic, thyme and mushrooms. Set over the lid and cook gently until softened for 5 minutes. When the water evaporates, spoon out 4 tablespoons of mushrooms, and keep for later to garnish when serving.
4. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
5. Season with sea salt and black pepper and blend until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
6. Spoon the soup into bowls, garnish with the chopped parsley and reserved mushrooms, and serve with bread on the side.

• Servings : 6
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Kids are cooking, Soups
• Ingredient : Celery stalk, Celery stalk leaves, Celery sticks, Chicken stock, Double cream, Garlic, Ground black pepper, Mushrooms, Olive oil, Onion, Parsley, Pepper, Salt, Single cream, Sunflower oil, Thyme leaves, Vegetable broth, Vegetable stock