The wet, dreary weather over the weekend saw the return of soup to the Ladybird household. I chose to use the ingredients I had on hand to make a comforting a nutritious soup. It's packed with mushrooms - one of my very favourite vegetables. Not only are mushrooms packed with B vitamins, but they are also high in particular antioxidants.
Mushroom & Potato Soup
An original Ladybird recipe
2 tbsp olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
2 large sebago potatoes (400g), peeled and diced
250g swiss brown mushrooms*
250g button mushrooms*
1 tsp fresh, picked thyme leaves (plus extra to garnish)
1 bay leaf
5 cups vegetable stock
1/2c thickened cream
salt and pepper, to taste
* rinsed and patted dry with paper towel, then sliced (no need to peel)
1. Heat oil in a large saucepan over medium heat and add the onion, garlic, thyme and bay leaf. Saute for about 5 minutes, or until the onion softens.
2. Stir in the potato and cook for 5 minutes.
3. Turn the heat up to high and add the mushrooms and cook for about 5 minutes, stirring occasionally. Season well.
4. Add the stock and bring to the boil, then reduce to medium heat and simmer for 10 minutes, stirring occasionally.
5. Blend (I use a stick blender) until smooth, and season further if required.
6. Stir in the cream, and voila, tasty soup is ready! Serve in bowls garnished with fresh thyme, along with some crusty bread.
All in all a delicious and quick soup, and satisfying to create something with the most basic of ingredients. Soups are great like that, you can use whatever you have a create a wholesome meal out of it!