Ingredients:

• 50g butter
• 1 onion, chopped
• 2 celery sticks, sliced
• 2 cloves garlic, sliced
• 4 sprigs thyme
• 400g mixed mushrooms, such as closed cup, chestnut, and button mushrooms
• 800ml vegetable stock
• 250ml creme fraiche
• Salt and freshly ground black pepper, to taste
• Chives, chopped (to garnish)
• Olive oil (to garnish)
• Crusty bread, such as baguettes (to serve)

Take our dairy for Vegan option

Instructions:

1. Melt the butter in a large pot or Dutch oven over a medium heat. Add the onion, celery, thyme, and garlic and cook for 5-10 minutes, or until the onions are softened and translucent.
2. Increase the heat slightly and add the mushrooms. Cook for a further 10 minutes, or until the mushrooms are softened and starting to brown.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the mushrooms are tender.
4. Remove the thyme sprigs and discard. Using a handheld blender, blend the soup until smooth, or transfer the soup to a food processor or blender and blend until smooth. You can also leave the soup slightly chunky, to your preference.
5. Return the soup to the pot and stir in the creme fraiche. Heat gently until warmed through. Season to taste with salt and freshly ground black pepper.
6. Ladle the soup into bowls and garnish with a dollop of creme fraiche, a drizzle of olive oil, and a sprinkling of chopped chives. Serve with crusty bread, such as baguettes.

Tips:

• For a richer flavour, you can use a knob of butter instead of olive oil to saute the vegetables.
• If you don’t have creme fraiche, you can substitute with sour cream or Greek yoghurt.
• You can add other vegetables to the soup, such as carrots, parsnips, or potatoes.
• If you like your soup extra smooth, you can strain it through a fine sieve after blending.