Warm up wintry days with a hearty bowl of mushroom soup, enriched with double cream, red wine and a generous knob of butter.
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Ingredients
- 40g unsalted butter
- 1 tbsp light olive oil
- 4 shallots, finely chopped
- 700g chestnut mushrooms (or use a selection of your favourites), sliced
- 3 fresh thyme sprigs, plus extra to serve
- 3 garlic cloves, crushed
- 500ml red wine
- 500ml vegetable stock
- 100ml double cream
- Toasted pine nuts to serve (optional)
You’ll also need…
- Stick blender
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Method
- Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high, then fry for 10 minutes more until golden. Remove a large spoonful and set aside for the garnish.
- Add the thyme sprigs and garlic to the remaining mushrooms in the pan and stir-fry for 1-2 minutes. Pour in the wine and bubble over a high heat until reduced by two thirds. Add the vegetable stock, bring back to a fast simmer, then leave to bubble gently for 8-10 minutes. Take off the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency.
- To serve, put the soup back on the heat until piping hot, then stir in the cream and season to taste with salt and pepper. Ladle into 4 warmed bowls, then scatter with the reserved mushrooms, a few thyme leaves and the pine nuts, if using.
Nutrition
- 353kcals Calories
- 24.8g (14g saturated) Fat
- 5.7g Protein
- 2.5g (2g sugars) Carbs
- 1.9g Fibre
- 0.1g Salt
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