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| 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
