A Perfect Pantry
Cream of Mushroom Soup
- PREP TIME
30 min - COOK TIME
21 min - READY TIME
51 min - SERVINGS
4
INGREDIENTS
- 1 brown onion, roughly chopped
- 2 cloves garlic, thinly sliced
- 250g button mushrooms
- 250g Portobello mushrooms
- 1 tsp flaked salt
- 2 tbsp olive oil
- 2 sprigs thyme, shredded
- 200ml pure cream
- 300ml milk
- 300ml vegetable stock
- ¼ cup curly parsley, roughly chopped
DIRECTIONS
- Preheat a fan forced oven to 200C.
- In a bowl, place the onion, garlic, mushrooms, salt and oil and toss to combine. Pour onto an oven tray and place into the oven for 30 minutes to bake.
- Place the mushroom mix, thyme, cream, milk and stock into the soup maker jug.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
- Serve soup with fresh parsley.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing