Healthy and Delicious Mushroom Soup

Prep time - 10 min

cook time - 30 min

number of peoples - 4

calories - 210 per plate

  

Ingredients required for this soup

•  Extra virgin olive oil spray
•  115 g whole oyster mushrooms, cut in half if large
•  Salt
•  1 tablespoon extra virgin olive oil
•  1 medium onion, finely chopped
•  1 clove garlic, minced
•  1 teaspoon dried thyme
•  450 g button mushrooms, cleaned and sliced
•  1 bay leaf
•  750 ml Great Chicken Stock (here)
•  ½ teaspoon freshly ground white pepper
•  4 tablespoons double cream
•  2 tablespoons grated Parmesan cheese
•  Freshly cracked black pepper
•  2 tablespoons chopped fresh parsley

DIRECTIONS:

Heat a large saucepan over medium heat and coat with cooking spray. Add the oyster mushrooms and a large pinch of salt and cook, stirring often, until slightly softened, about 5 minutes. Set aside.

Heat the oil over medium-low heat, add the onion, and cook until softened but not colored, about 5 minutes. Add the garlic and thyme and cook, stirring, for 1 minute. Add the button mushrooms, bay leaf,and 1 teaspoon salt, cover, and cook, stirring occasionally, for about 10 minutes, until the mushrooms are
softened. Add the chicken stock and white pepper, cover again, raise the heat to high, and bring to a simmer. Reduce the heat to medium-low and cook for an additional 10 minutes. Add the cream and cook for a minute or so, until heated through. Remove the bay leaf.Working in batches, transfer the soup to a blender and blend until smooth. Season with more salt if needed. Pour the soup into bowls and divide the oyster mushrooms among the bowls. Garnish with the cheese, cracked black pepper, and parsley, and serve.

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