Healthy Option Mushroom Soup

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Mushroom Soup


Makes approx 5 pints/2.3 litres
Prep Time 10 mins
Cooking Time 20 mins
Ingredients

• 2lb/900g approx, Mushrooms, sliced thinly
  
• 4 Tbsp Extra virgin olive oil (see cooks tips)
• 2 Large onions, peeled and chopped
• 2 Cloves garlic, finely chopped
• 4 Heaped tbsp Plain/All purpose flour
• 4 Pints/2 litres Hot Chicken stock (see cooks tips)
• 2 Bay leaves
• Handful of fresh parsley, finely chopped
• A sprig of fresh Thyme (leaves only) finely chopped
• Himalayan pink salt and freshly ground black pepper
• If you google Himalayan salt, you'll see all its healthy properies

Method

• Wipe the mushrooms with a damp kitchen towel to remove any dirt
• Slice mushrooms fairly thinly
• Chop the onions
• Heat the oil in a large saucepan
• Add the onions and garlic, cook for a few minutes until softened
• Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
• Add the flour, and stir well to coat the mushrooms and onions
• Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
• Simmer for about 15 minutes, stirring occasionally
• Remove the bay leaves
• Allow to cool slightly if preferred (see cooks tips)
• Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
• Season to taste
• Serve
  

Cooks Tip’s

• If you’re going for the butter option, you’ll need 6oz/150g
• Use more olive oil if needed, or half oil half butter, it’s your preference
• Substitute 4 chicken stock cubes, if no homemade stock available
• Freezes well
• The quantities are approximate; it’s not going to make big difference if they’re slightly under or over