Cream of Mushroom

Image by ITP Publishing

This is the best Cream of Mushroom soup ever, hands down!  It's full of flavour, but still light enough as I use light cooking cream (I do cook with a conscience when I can :)

It's funny I was not that into soups until I started making my own. And now I can't get enough of them. It's the perfect comfort food after a busy bee day.

As mentioned in recent posts, there are loads of exciting things happening at the moment so I don't have that much time on my hands. This quick and delicious meal is just perfect for me and the little familia.

Lot of love 

D xx

Serves 4

Prep & Cook Time: 45 minutes

·      3 packs of mixed mushrooms (button, chanterelle, Portobello), cut in halves

·      1 onion, finely chopped

·      4 cups vegetable stock

·      1 cup light cooking crème

·      2 tbsp. chopped parsley

·      Salt and cracked pepper to taste

1.   In a pot, heat a little olive oil and sauté the onions until they are translucent.

2.   Add the mushrooms and toss them around for a few minutes, just to release their juices.

3.   Add the hot stock and simmer for 15 - 20 minutes.

4.   With a hand blender, puree the soup until smooth.

5.   Add the crème, and simmer for another 10 minutes. Season to taste and serve with a sprinkle of parsley.

As featured in Harper's Bazaar Arabia October 2012