Creamy mushroom soup

Another favourite of mine is mushroom soup. I have made this one countless times at work for the kids and they love it (well except for one of them but she hates mushrooms). This soup is so filling thanks to the couple of potatoes you put in. You only really need one big potato but I got these little ones in this weeks Oddbox so used 5 of them in this recipe. While not completely neccessary while making this soup, I do fry up the mushrooms separately in some butter and cream as I feel like it really lifts up the taste. It is definitely my comfort food on these rainy autumny days.

Shall we get on with the recipe then!

Ingredients:

300g closed cup mushrooms

1 large potato or a couple of small ones

1 large or 2 smaller yellow onions

2 garlic cloves, crushed

400ml vegetable stock

100ml cream

1tsp dried rosemary

1 bay leaf

Start by chopping the onion and frying it in olive oil in a large sauce pan. Once softened add the garlic and fry for another 2 minutes. Meanwhile peel and cube the potato. Add it to the sauce pan and fry until the potato gets some colour on it. While the potato is frying cut up the mushoom and fry it in some butter in a separate sauce pan. Once the mushroom has softened a bit, add the rosemary, cream and bayleaf and let simmer. When the potatoes have gained some color add the stock and boil until the potato is soft. Once the potatoes are ready, take the bayleaf out of the mushroom mix and mix the mushrooms with the potatoes. Blitz until completely smooth and serve with some bread.

Enjoy!

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