Button mushroom and thyme soup

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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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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