60 ml butter
30 ml oil
1 small onion, finely chopped
1 clove garlic, crushed
3 – 4 sprigs fresh thyme
2 x 250 g brown mushrooms, chopped
45 ml flour
250 ml vegetable or chicken stock
250 ml water
250 ml LANCEWOOD® Sour Cream or LANCEWOOD® Cultured Cream
Salt & freshly ground black pepper to taste
Milk for thinning if necessary
Heat the butter and oil and fry the onion and garlic in a pan until soft. Pull the leaves off the thyme sprigs. Add the thyme leaves and mushrooms to the pan and fry until golden and soft. Reserve a few to arrange on top of the soup when serving. Add the flour and mix through. Add the stock little by little while stirring and simmer over low heat for 5 minutes. Leave to cool slightly. Use a stick blender and blend until smooth. Add the sour cream or cultured cream and mix through. Season to taste. Add a bit of milk if the soup becomes too thick.
Serve with French loaf or freshly baked bread of your choice.
Recipe from Lancewood.com
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