Simple Mushroom Soup

by d a r c and h

225g cheshnut mushrooms 225g oyster mushrooms 200g white mushrooms 1 White onion 2 Cloves of garlic 1Ltr chicken stock Handful of chopped parsley Tablespoon of dried thyme Big glug of olive oil and seasoning

I use a big casserole pot to avoid burnt bottoms (that makes me feel like Mary Berry) and to ensure that my sometimes-over-zealous stirring doesnt fling mushrooms every which way.

Add the oil to this pan aswell as the finely diced onion and garlic. Leave this for a minute or until the onions start to go translucent. Then add the mushrooms and stir quickly for a minute. Moisture should start to come from them. Leave them for another couple of minutes then pour on the warm stock and throw in the parsley and thyme. Place on a lid and let it gently cook for 20-25mins. I like to blend half of the mixture to ensure you still get big bites of mushroom, but if you like it smoother i suggest blending well and adding in two tablespoons of marscapone. Another addition could be some dried porcini or a little truffle oil to make it a decadent starter.

“This place reminds me of Santa’s Workshop! Except it smells like mushrooms and everyone looks like they want to hurt me.” Buddy the Elf