Cream of Mushroom Soup

Soup is definitely a favourite of ours, with mushroom being one of the best kinds! It’s so warming and comforting, brilliant to have when you’re feeling a little down or need a boost of heat. Perfect for the autumn and winter months! Do you prefer your soup with bread or without? For us, nothing tastes better than having a warm mug of soup with a freshly baked, crusty slice of bread - heaven!

Ingredients

250g mushrooms, thinly sliced

1 stick of celery, finely chopped

1 medium onion, chopped 

2 cloves of garlic, finely chopped

1 large potato, cubed and boiled until soft

2 tbsp butter

120ml single cream

600ml warm water - more if you prefer a thinner soup

1 vegetable stock pot 

1 tbsp finely chopped fresh parsley

salt and pepper to taste

Method

1. In a large saucepan saute the onion, garlic, celery, mushrooms in the butter for 3 to 4 minutes. At this point, we reserved a few mushrooms (1 tbsp) to garnish the finished soup.

2. Add the water and vegetable stock pot, bring to a simmer and continue to cook for 5 minutes. 

3. Using a hand blender or a liquidiser, blend the soup until smooth - you can change the thickness of the soup to suit your taste by adding more water at this point..

4. Stir in the cream

5. Add the parsley (reserving a pinch to garnish if desired) and season to taste with salt and pepper. 

6. Return to the saucepan and bring back to temperature.

7. Garnish with the reserved mushrooms, parsley and a drizzle of cream if desired, then serve and enjoy!