Last night I had tried making a mushroom soup. I didn’t go exactly by the recipe I had found because I realised I didn’t have as many mushrooms as I thought, but I still made do with what I had.

Recipe I based my soup off:

http://allrecipes.com.au/recipe/13975/creamy-mushroom-soup.aspx

Ingredients
Serves: 4
75g butter
2 brown onions, diced
2 cloves garlic, crushed
2 tablespoons lemon thyme, finely chopped
750g portobello mushrooms, diced
5 cups vegetable stock
150ml cream

Directions
Preparation: 20min
Cook: 30min
Extra time: 10min
Ready in: 1hour
1) Melt half of butter in large pot, cook onion for 5 mins. Add garlic and thyme and cook for another five mins until onion is soft.

2) Add remaining half of butter along with mushrooms. Cook for 5 mins.

3) Add stock to pot and bring to boil. Reduce heat and simmer with lid on for 20 mins.

4) Let soup cool for 10 mins.

5) Ladel soup into blender and blend until smooth - you will have to do this in batches.

6) Clean pot and return soup to pot on low heat. Stir in cream and warm until heated through