Button mushroom and thyme soup

Recipe from: 14 May 2013
recipes soups mushrooms

Ingredients 9
Servings 1
Minutes 00:05


Serving Change
  • 1
    glug PnP Finest extra-virgin olive oil - for frying
  • 1
    half onion - sliced
  • 2
    cloves granulated garlic - chopped
  • 250
    button mushrooms - sliced
  • 2
  • 60
    no name dry white wine
  • 2
    vegetable stock
  • 1
    pinch salt and milled pepper
  • 3
    baguette slices - for serving


Heat a glug of oil in a small saucepan and fry onion until soft. Add garlic and fry for another minute. Remove and set aside.

Add a little more oil and fry the mushrooms over a high heat until slightly browned. Reduce the heat, return onion to pan and add thyme and wine. Allow to reduce by half.Add stock and let it simmer for 5 minutes.

Remove a few tablespoonfuls of mushrooms. Blitz the soup with a stick blender until smooth. Return reserved mushrooms to soup and allow to reheat.

Season to taste and serve with toast.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



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