Mushroom Soup
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Mushroom Soup
Recipe by Louis Tikaram
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
500g mushrooms, sliced
2 tbs Norco Unsalted butter
1 plate of shallots and leeks, finely sliced
1 cup dry white wine
2 tbs flour
4 cups stock (vegetable or chicken)
1 cup Norco Thickened cream
1 cup Norco full cream milk
2 sprigs thyme
2 bay leaves
Coles sea salt and black pepper, to taste
Croutons, to serve
Method
Heat the butter in a large pot over medium heat. Add the mushrooms and sauté until browned, stirring occasionally. Remove the mushrooms from the pot and set aside.
In the same pot, add the shallots and leeks. Cook until softened.
Return the mushrooms to the pot, then pour in the white wine. Stir and let it simmer for a few minutes.
Sprinkle the flour over the mixture and stir well to combine. Gradually add the stock, stirring continuously to prevent lumps.
Pour in the cream and milk, stirring to create a smooth soup base. Add the thyme and bay leaves, then season with salt and pepper.
Let the soup simmer gently until it thickens slightly and all the flavours meld together.
Remove the thyme sprigs and bay leaves. Serve the soup hot, topped with croutons.
Enjoy!
