Diet: Gluten Free, Nut Free, Pescatarian, Soy Free, Vegetarian
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Description

If you enjoy a rich creamy mushrooms soup that’s pact full of goodness, look no further.

Mushrooms are a great source of B vitamins as well as vitamin D, along with minerals such as selenium, copper, potassium, phosphorus, zinc and manganese. This recipe also combines herbs of thyme and sage giving its unique flavour.

Ingredients

• 500g white button mushrooms
• 1 small white onion (diced)
• 2 celery sticks (chopped)
• 2 garlic cloves (grated)
• 1 tsp dried thyme
• 1 and a 1/2 pints of chicken (or vegetable stock if vegetarian)
• 2 tbsp reduced fat crème fraîche or greek yoghurt
• 13 fresh sage leaves (includes 4 for serving)

Method

1. Add two tbsp extra virgin olive oil in a large frying pan and put on a medium heat.
2. Add the onions, mushroom, celery, garlic, 10 of the sage leaves and thyme in the frying pan with some salt and pepper and sauté for 10-15 minutes on a medium to high heat until golden.
3. Once golden, fish out just 4 tbsp of the mushrooms and keep to a side in a bowl.
4. Add the pint and a half of chicken or vegetable stock to the frying pan and allow to simmer for 5 minutes.
5. Add the crème fraîche or greek yoghurt.
6. Pour into a blender and blitz until smooth.
7. Serve equally into four bowls.
8. Spoon on a tbsp of the mushrooms you set aside on top of each soup bowl with 1 fresh sage leaf.