Creamy Mushroom Soup

25g Butter
2 cloves of Garlic Crushed
2 Red Onions chopped finely
1 Kilo Field Mushrooms finely sliced 
1 Litre ‘Moredough Kitchen’ Vegetable Stock
¼ Cup Thicken Cream
¼ Cup White Wine
Salt and pepper to taste

In a large heavy based pot, add butter and melt over medium heat. Add onion & garlic and gently sauté until translucent, soft and fragrant. Add your mushrooms. Turn up heat until soft and brown (approx. 10 minutes). Add the stock about ½ a cup at a time, stirring all the time. When all stock is added, add white wine, salt and pepper. Simmer for 5 minutes. Remove from heat and blitz in blender or food processor. Finish with cream and top with more sautéed mushrooms…

Serves: 4

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