1tspfresh thymefinely chopped (plus extra for garnishing)
1tspfresh parsleyfinely chopped (plus extra for garnishing)
2wholedried bay leaves
700mlvegetable stock(2 x vegetable stock pots & boiling water) or chicken, or beef stock
1good pinchsalt & black pepperto taste
6tbspsingle cream(optional) plus extra to drizzle
Instructions
Peel and finely chop the onion and garlic cloves, then slice the mushrooms
Add the olive oil and chopped onion to a large sauté pan on medium heat, and cook until softened
Add the finely chopped garlic, stir and cook until fragrant (approx. 2 mins)
Add the sliced mushrooms, stir and allow to soften and release their water (approx. 5 minutes)
Pour over the hot stock, add the thyme and parsley and bay leaves, stir and bring to a boil. Reduce the heat and simmer for 15 minutes to reduce and thicken slightly. Taste and add seasoning to your preference
Remove 4 tbsp of cooked mushrooms and set aside for garnishing. Remove the bay leaves, then blend the soup with a stick blender or pour into a food processor to blend to a consistency you like (add some boiling water if you find the soup is too thick for your liking)
For a vegan or dairy free version, the soup can be served at this point. Just garnish with some of the reserved cooked slices of mushroom and an extra sprinkle of fresh thyme and parsley
For a cream of mushroom soup, pour the soup back into the pan, add the single cream, stir through and bring back up to heat. Serve with a drizzle of cream, slices of cooked mushrooms and a sprinkle of finely chopped fresh thyme & parsley
Notes
Avoid eating alongside bread or other carbs the first time you try this recipe. If you tolerate it well on its own, you could then add a piece of better tolerated bread with real butter or plant based margarine, or a cheese scone with butter.
Nutritional info. is based per serving and is only a guide. The nutritional content will vary depending on the ingredients used
Nutrition
Calories: 157kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | of which saturates: 5g | Fibre: 2g | of which sugars: 6g