Creamy Mushroom Soup

Ingredients

• 2 tbsp olive oil (plus extra to serve)
• 2 tbsp unsalted butter
• 1 medium brown onion, chopped
• ½ tsp sea salt
• Black pepper, to taste
• 400g white button mushrooms, sliced
• 200g Swiss brown (cremini) mushrooms, sliced
• 2 garlic cloves, finely grated or crushed
• ¼ cup dry white wine
• 3 cups vegetable stock
• 1 tbsp salt-reduced soy sauce or tamari
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• ½ cup thickened cream or crème fraîche (optional)
• Fresh parsley, chopped, to serve

Method

1. Heat olive oil and butter in a large pot over medium heat. Add onion, salt, and a good crack of black pepper. Cook for about 2 minutes until starting to soften.
2. Add half the mushrooms and cook for 5 minutes, stirring now and then. Add the rest of the mushrooms and cook for another 5 minutes until soft and golden.
3. Stir in garlic, then pour in the white wine. Let it simmer for a minute. Add the veggie stock, soy sauce (or tamari), and thyme. Cover and simmer for 15 minutes.
4. Let the soup cool slightly. Scoop out about two-thirds and blend until smooth (use a stick blender or regular blender).
5. Pour the blended soup back into the pot. Stir in the cream if using, and heat through for another 2 minutes. Taste and adjust seasoning if needed.
6. Serve hot with a swirl of cream or olive oil, and top with chopped parsley and extra thyme.