Button mushroom and thyme soup

Name: Button mushroom and thyme soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Cuisine: Cuisine
Ingredients: 1 olive oil extra virgin; 1 onion halved, sliced; 2 garlic cloves, chopped; 250 g button mushrooms sliced; 2 tsp fresh thyme; 60 ml wine dry white; 2 cup stock vegetable; 1 sea salt and freshly ground black pepper; 3 bread baguette

1 serving Prep: 5 mins, Cooking: 15 mins

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15 minutes and dinner is served.

By Food24 May 14 2013

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Ingredients (9)

1	olive oil — extra virgin
1	onion — halved, sliced
2	garlic — cloves, chopped
250 g	button mushrooms — sliced
2 tsp	fresh thyme
60 ml	wine — dry white
2 cup	stock — vegetable
1	sea salt and freshly ground black pepper
3	bread — baguette

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Method:

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.