Mushroom And Potato Soup

1. 1

   Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.

2. 2

   Increase to high heat and add the mushrooms and cook for a further 5 minutes.

3. 3

   Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.

4. 4

   Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.

5. 5

   Serve in bowls sprinkled with thyme and rye bread toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.