Name: EARTHY MUSHROOM SOUP
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 100 g butter, and more; 4 cloves garlic, peeled and sliced; 600 g assorted mushrooms; 3 tbsp all-purpose flour; 200 ml cooking cream; 400 ml beef broth; 100 ml white wine; 1 tsp dried thyme; 100 g toasted walnuts; salt and crushed black pepper; baguette, toasted and buttered

It’s shroom time!

Yields4 Servings

Prep Time5 minsCook Time25 minsTotal Time30 mins

HERE’S WTF YOU NEED:

100 g butter, and more

4 cloves garlic, peeled and sliced

600 g assorted mushrooms

3 tbsp all-purpose flour

200 ml cooking cream

400 ml beef broth

100 ml white wine

1 tsp dried thyme

100 g toasted walnuts

salt and crushed black pepper

baguette, toasted and buttered

HERE’S WTF YOU DO:

In a pot, add in the butter and toss your garlic for a few minutes in the melting butter. Then turn up the heat and throw in your mushrooms, tossing vigorously for around 8 minutes. Thereafter, set aside 1/3rds of the shrooms mix to cool and get blitzed.

Meanwhile, lower the flame, sprinkle flour over the remaining mushroom mix and mix well evenly. Then pour in the cream, making sure you mix away any clumps, the broth and white wine and let it come to a simmer. Throw in the thyme.

We're going to blitz the shroom mix you set aside now, but not before adding in the toasted walnuts too.

Now go ahead and add in the blitzed goodness to the simmering soup and heat through, seasoning according to taste. Toast and butter your bread.

Serve up in bowls, with a knob of butter and crushed pepper over each.

Ingredients