Mushroom and Thyme Soup
A community recipe by ShirleyMarieNot tested or verified by Nigella.com
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Heat oil in pan. Add shallot and mushrooms along with hot water; and cook for one to two minutes. Add garlic, thyme, creme friache, salt and pepper. cook for 5 minutes. Add the stock, cook for a further three minutes
Heat oil in pan. Add shallot and mushrooms along with hot water; and cook for one to two minutes. Add garlic, thyme, creme friache, salt and pepper. cook for 5 minutes. Add the stock, cook for a further three minutes
Introduction
It was simple to make, and it tasted great. (even my son liked it)
It was simple to make, and it tasted great. (even my son liked it)
Ingredients
Serves: 2
Metric
Cups
- 1 tablespoon olive oil
- 1 shallot
- 110 grams mushrooms
- 1 tablespoon water (hot)
- 2 cloves garlic
- 2 teaspoons thyme
- 2 tablespoons creme fraiche
- salt
- black pepper (freshly ground)
- 250 millilitres vegetable stock
- olive oil (for drizzling)
- 1 tablespoon olive oil
- 1 shallot
- 3⅞ ounces mushrooms
- 1 tablespoon water (hot)
- 2 cloves garlic
- 2 teaspoons thyme
- 2 tablespoons creme fraiche
- salt
- black pepper (freshly ground)
- 9 fluid ounces vegetable broth
- olive oil (for drizzling)
Method
Mushroom and Thyme Soup is a community recipe submitted by ShirleyMarie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Served with toasted white bread.
Served with toasted white bread.
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