Creamy Zucchini & Mushroom Soup with Fresh Thyme
Prep time: 20 mins, cooking time 30 mins. Serves 4-6 as a main meal
one tablespoon butter
one medium size onion, chopped
two cloves garlic, minced
500 grams (about one pound) mixed fresh mushrooms, chopped
one medium size zucchini (about 200 grams/7 oz), chopped
several sprigs of fresh thyme or one tablespoon dried thyme
two bay leaves
4 cups chicken or vegetable stock
1 cup pure cream
salt and pepper to taste
1. Melt the butter in a medium sized heavy base pan over medium heat and cook your onion and garlic until softened and translucent, approximately five minutes. Add your mushrooms, thyme and bay leaves and cook for approximately five minutes. Then add your zucchini, cooking until the vegetables release their juices, approximately 10-15 minutes.
2. Add the stock to the vegetables and bring to the boil then immediately reduce the heat and simmer for five minutes. Add your cream and stir through, simmer another five minutes.
3. Remove the thyme sprigs (if used) and bay leaves from the soup and process with a stick blender.
If your soup is a little runny, you can thicken it by dissolving one teaspoon of tapioca or cornstarch in half a cup of water. Add this slowly to your soup on low heat whilst stirring well. Take care not to over-thicken.
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