Recipe for Cream of Mushroom Soup – serve with delicious Truffle and Parmesan Toasties
For the cream of mushroom soup:
1 cup finely chopped onions
1 tbs butter
1 tbs olive oil
1 tbs minced garlic
750g button mushrooms (or a mix of mushrooms)
2 x 25g chicken-flavour liquid stock concentrate sticks from Woolworths
2 x 25g mushroom-flavour liquid stock concentrate sticks from Woolworths
2 cups water
1 heaped tsp fresh thyme
1 cup cream
1 tsp freshly ground black pepper
½ tsp salt (This salt content is adjusted for the Woolies stock concentrate sticks I used. If you use a different brand, taste first and adjust as needed.)
For the toasties:
baguette sliced on the diagonal
truffle-flavoured oil (replace with good olive oil if you need to)
fresh lemon juice
Sweat off the onions over low heat in the butter and olive oil for five minutes. Add the garlic and cook for a further minute or two. Turn up the heat, add the mushrooms and fry for 5 minutes.
Next add the water, thyme and stock essence, turn the heat down again, cover and simmer for 20 minutes. Liquidise in your food processor or liquidizer until velvety smooth. Place back on the heat, add the cream and black pepper. Taste and add the salt if need be.
If it’s too thick for your liking, simply add more water at this stage, but remember to check your seasoning again if you do.
To make the truffle toasties, very lightly brush or spritz the baguette slices on both sides with the truffle oil and pop under the grill to toast until crisp and golden.
Top with wild rocket kissed with a bit of lemon juice and shavings of good aged parmesan. Serve right away.