Creamy Mushroom Soup

Creamy Mushroom Soup

Warm up with this comforting home-made soup, free from the preservatives found in tinned soups and easy to make in the Russell Hobbs Soup & Blend.

Ingredients
  • 30ml olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 3 sprigs thyme, leaves only
  • 500g mushrooms, washed and sliced
  • Salt and pepper
  • 1 vegetable stock cube
  • 100ml double cream

Method (Serves 4)

  1. Using the top cap measure the oil, and then add to the jug with the onion, garlic and thyme
  2. Press the boil/steam button and cook for 2 minutes. Press and release the pulse button to shake things up a bit then add the mushrooms and stock cube
  3. Add water to the SOUP MAX mark and season with salt and pepper
  4. Press the creamy soup button
  5. Add the cream 5 minutes before the end of cooking
  6. Garnish with more cream and a sprinkle of thyme, and serve