Mushroom And Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon thyme
• 3 potatoes, medium, peeled and chopped
• 600 g mushrooms, mixture of portabello and swiss brown sliced
• 5 cups vegetable stock
• 1/2 cup thickened cream
• salt and pepper, to taste

Recipe

• 1 heat the oil in a large saucepan over a medium heat. add the onion, garlic and thyme. cook for 5 minutes stirring frequently. add the potatoes and cook for a further 5 minutes.
• 2 increase to high heat and add the mushrooms and cook for a further 5 minutes.
• 3 add the vegetable stock and bring to boil. reduce heat and cook for 10 minutes, stirring occasionally.
• 4 blend or process soup, pour into a clean saucepan and stir in the cream. season with salt and pepper and heat gently.
• 5 serve in bowls sprinkled with thyme and rye bread toast.