Very easy to make, really health, and very very tasty mushroom soup.
- 20-25 Crimini (brown) mushrooms
- 2 shallots
- 3 cloves of garlic
- 1 teaspoon of beef stock (like Better Bouillon)
- 1 cup of milk
- 2 cups of water
- 1 tablespoon of olive oil
- A large handful of fresh basil
- A small bunch of fresh thyme
- A bay leaf
- Salt and pepper to taste
Preparation time 10mins
Cooking time 20mins
Add the two cups of water, the milk, the stock and the bay leaf to a saucepan. Cover and put on a low heat, stirring occasionally.
Finely chop the shallots and garlic, chop all the mushrooms. Tear or chop the basil leaves and thyme.
Heat the oil in a large frying pan over a medium heat. Add the garlic and shallots, plus a little salt, and fry until the shallots start to soften. Then add the mushrooms. Continue to cook for 5-10 minutes, until the mushrooms are well softened. Add the basic and thyme and continue to cook for 2 minutes more.
Put the water/milk stock on the lowest heat, and remove the bay leaf. Spoon everything from the frying pan into the saucepan (including all the oil/juice), add pepper, stir and cover for 5 minutes.
Pour the saucepan contents into a blender and blend roughly for 30 seconds or so. I use the "chop" setting on my blender.