Last night I had tried making a mushroom soup. I didn’t go exactly by the recipe I had found because I realised I didn’t have as many mushrooms as I thought, but I still made do with what I had.



Recipe I based my soup off:



http://allrecipes.com.au/recipe/13975/creamy-mushroom-soup.aspx



Ingredients

Serves: 4

75g butter

2 brown onions, diced

2 cloves garlic, crushed

2 tablespoons lemon thyme, finely chopped

750g portobello mushrooms, diced

5 cups vegetable stock

150ml cream



Directions

Preparation: 20min

Cook: 30min

Extra time: 10min

Ready in: 1hour

1) Melt half of butter in large pot, cook onion for 5 mins. Add garlic and thyme and cook for another five mins until onion is soft.



2) Add remaining half of butter along with mushrooms. Cook for 5 mins.



3) Add stock to pot and bring to boil. Reduce heat and simmer with lid on for 20 mins.



4) Let soup cool for 10 mins.



5) Ladel soup into blender and blend until smooth - you will have to do this in batches.



6) Clean pot and return soup to pot on low heat. Stir in cream and warm until heated through

June12 Turkey Broccoli Bake

July12 Tenderloin Filet with Roasted Onion Potatoes

Aug12 Double Thick Baked Potato-Cheese Soup

Sept12 Salsa Chicken with Spanish Rice

Oct12 Mango Jalapeño Meatballs with Green Peppers and Basmati Rice

Nov12 Lemon Chicken and Rice Soup

Dec12 xxx



Jan13

Feb13

Mar13

Apr13

May13

June13

July13

Aug13

Sept13

Oct13

Nov13

Dec13



Jan14

Feb14 Fried Rice

Mar14 Manhattan Clam Chowder

Apr14

May14

June14

July14

Aug14

Sept14

Oct14

Nov14

Dec14



Jan15

Feb15