Sunday, 1 March 2009
sunday lunch: creamy mushroom soup
It's still quite cold here, so a nice hot soup makes just the right lunch for chilly a sunday like this one.
2 large potatoes
2 cloves of garlic
1l of vege stock
150ml of light cream (i used 15% fat cream today)
salt & white pepper
if needed potato starch
Peel and slice potatoes and boil them in the vege stock for about 20 minutes. Chop the garlic and the shallot and fry in butter until soft. Add chopped mushrooms and fry the mix for about 3 minutes or until the mushrooms are soft and brown. Add the mix to the vege stock and potatoes and let boil for around 15 minutes. Add cream and blend with a hand blender until smooth. If you like the soup thicker, blend in a bit of potato starch. Season with salt and pepper. Serve with fresh bread.
I made this recipe for two today and we still have leftovers, so i reckon it's enough for 3 to 4 persons.