Cream of Mushroom Soup

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

1. Preheat a fan forced oven to 200C.
2. 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.
3. Place the mushroom mix, thyme, cream, milk and stock into the soup maker jug.
4. Place the soup maker blending lid on top and secure to the base.
5. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
6. Serve soup with fresh parsley.