Easy Cream of Mushroom Soup
Ready in: 30 to 60 mins
Ingredients:1 banana shallot, finely diced
2 garlic cloves, crushed
1 sprig of thyme
50g Porcini mushrooms
1 knob of butter
450g wild mushrooms roughly chopped
850ml vegetable stock
200ml Alpro soya cream (plus a little extra for garnish)
handful of chopped parsley
- Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
- Melt the butter in a large heavy based pan over a medium heat. Add in the shallot, garlic, thyme and wild mushrooms. Continue cooking for five minutes. Add in the stock and porcini mushrooms along with the soaking liquid.
- Cook for 20 minutes before adding in the cream and blitzing with a hand blender. Serve drizzled with cream and scattered with parsley.