National Vegetarian Week - Recipe 5

Wow, its Friday already and Day 5 of supplying you all with one of my favorite recipes.  This one is very quick and easy to make.  It is also surprisingly good!  I can eat this one on my low carb diet and the girls will eat it with me.  They get to have freshly baked bread with it, while I have salad but even so it is yummy.

Today's recipe is:

  

Creamy Mushroom Soup

You will need:

• 2 tablespoons vegetable oil
• 2 shallots or 1 small onion finely chopped
• 2 packs (10 ounces each) mushrooms roughly chopped
• 1 teaspoon dried thyme
• 2 pints vegetable stock (we use veggy oxo cubes)
• 1 cup cream
• Freshly milled pepper

Heat the oil in a large saucepan over a medium-high heat. 

Add the shallots, mushrooms and thyme. Cook for 10 minutes, until the mushroom pieces are lightly browned. 

Add the vegetable stock and water. Reduce the heat; simmer 10 minutes. Remove from heat; add cream. 

Puree in batches in a blender until it reaches the desired consistency.  We like ours quite thick but with a few lumpy bits of mushroom in it.  Next Return the soup to the saucepan.  Finally add  freshly milled pepper to taste. 

Enjoy.

Karen x