Creamy mushroom soup with potatoes, garlic and thyme
Ingredients
- 1 onion
- 3 garlic cloves
- 550-600 g mushrooms, brown
- 1-2 potatoes, large
- 2 tbsp olive oil
- Salt, to taste
- 2 sprigs thyme
- 800-850 ml chicken stock
- 500-700 ml water
- pepper, to taste
- parsley, for serving
Utensils
- knife
- cutting board
- pot
- hand blender
- mixing spoon
Instructions
- Chop the onion and garlic.
- Quarter the mushrooms.
- Cut the potatoes into pieces that are not too small.
- Heat the oil in a saucepan over a medium heat.
- Fry the onions and garlic for 5-7 minutes, add the Season with salt and stir.
- Add the mushrooms, potatoes, thyme leaves, broth and water.
- Pour in enough water to cover all the ingredients.
- Bring to the boil and reduce the heat slightly.
- 20-30 minutes Cook until the mushrooms and potatoes are soft.
- Pure the soup with an immersion blender.
- Season with salt and pepper.
- If the soup is very thick, add a little water.
- Serve the mushroom soup with fresh parsley.
