Easy recipe Creamy Mushroom Soup Recipe

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about seventy-fiveg butter two brown onions, halved, coarsely chopped two garlic cloves, crushed two tablespoons coarsely chopped fresh thyme onekg portobello mushrooms, coarsely chopped one.fiveL (six cups) Campbells Real Stock Vegetable two hundred and fiftyml (one cup) thickened cream Thickened cream, extra, to serve Ground nutmeg, to dust Crusty wholemeal bread (Recipes by ingridients bread) (Recipes by ingridients bread) rolls, to serveStep one Melt half the butter in a saucepan over medium heat until foaming. Add the onion, garlic and thyme and cook, stirring, for ten minutes or until onion is soft. Add the remaining butter and the mushroom and cook, stirring, for five minutes or until the mushroom is soft. Step two Add stock to the mushroom mixture and bring to the boil. Reduce heat to low and simmer, covered, for twenty minutes. Set aside for five minutes to cool. Creamy Mushroom Soup Recipe. Step three Place one-third of the mushroom mixture in the jug of a blender and blend until smooth. Transfer to a heatproof bowl. Repeat, in two more batches, with the remaining mixture. Creamy Mushroom Soup Recipe. Step four Combine the soup and cream in a saucepan over low heat. Creamy Mushroom Soup Recipe. Cook, stirring, for five minutes or until heated through. Creamy Mushroom Soup Recipe. Taste and season with salt (Recipes by ingridients salt) and pepper. Step five Ladle the soup among serving bowls. Drizzle with extra cream and sprinkle with nutmeg. Serve with bread (Recipes by ingridients bread) (Recipes by ingridients bread) rolls, if desired.. Creamy Mushroom Soup Recipe.