Creamy Mushroom & Thyme Soup

• Mushroom(600 g)
• Onion(1)
• Garlic(3 cloves)
• Potato(1)
• Butter(2 tbsp)
• Olive oil(2 tbsp)
• Thyme(2 tsp)
• Vegetable Broth(900 ml)
• Cream(120 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(4 slices)

Method

1. 1

   Slice the {Mushroom}, dice the {Onion}, mince the {Garlic}, and peel then dice the {Potato}.

   ~10 min

2. 2

   Heat the {Butter} and {Olive oil} in a large pot over medium heat. Add the {Onion} and cook until softened, then stir in the {Garlic}, {Mushroom}, and {Thyme}. Cook until the mushrooms release their liquid and turn golden at the edges.

   ~10 min

3. 3

   Add the {Potato}, {Vegetable Stock}, {Salt}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the potato is very tender.

   ~15 min

4. 4

   While the soup simmers, brush the {Bread} with the remaining {Olive oil} and toast in a dry pan or under the grill until golden and crisp on both sides.

   ~5 min

5. 5

   Blend the soup until smooth, then stir in the {Cream}. Warm through gently, taste, and adjust seasoning if needed. Serve the soup in bowls with the golden toasts on the side.

   ~5 min