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Mushroom and thyme soup

Preparation

10

Cooking

35 - 40 min

Serves

4

Instructions

  • Melt 4 tsp (20 ml) butter and 2 tsp (10 ml) olive oil in a saucepan and sauté 2 finely chopped garlic cloves and 1 finely chopped red onion for about 2 mins.
  • Stir in 3Tbsp (45 ml) fresh thyme, stalks removed.
  • Add 400 g chopped mixed mushrooms and sauté until the mushrooms have cooked.
  • Stir in ¼ cup (60 ml) freshly grated Parmesan and pour in 4 cups (1 litre) good quality chicken stock.
  • Bring to boil, lower to a simmer and cook for about 20 mins.
  • Pour in ½ cup (125 ml) Nestlé IDEAL Evaporated Milk (Nestlé IDEAL Low Fat Evaporated Milk may also be used) and continue to cook for a further 5 minutes.
  • Season with salt and freshly ground black pepper, to taste. Blend until smooth, best with a hand blender.
  • Pour into serving bowls, drizzle with olive oil and top with dollops of Nestlé Dessert Cream and fresh thyme leaves.