🤠's easy Mushroom Soup

At Suffolk House Restaurant, I had the best mushroom soup I've tasted. Unlike other cream of mushroom soups, the Suffolk House version has chunks of mushroom about 1-2mm in the soup.

You will need:

15 shitake mushrooms and 5 button mushrooms, cleaned and quartered. Tip: don't wash in water. Just scrape off any dirt with a towel.

1 clove garlic, minced, two shallots, minced, olive oil, a knob of butter, salt to taste, corn flour as a thicknener, cooking cream to taste, chicken or beef stock, freshly ground pepper, a bay leaf, a dash of ground nutmeg,

Step 1 Fry quartered mushrooms in olive oil and a knob of butter until the butter melts and coats the mushrooms. Remove mushrooms to blender. Add 1 T olive oil and fry the onions and garlic until aromatic. Add to blender.

Step 2. Blend mushrooms and onions with a little stock until 1-2mm chunks appear.

Step 3 In a saucepan, heat the chicken or beef stock, about 300 ml. Add mushrooms and cooking cream. Add corn starch to thicken the soup. Add a bay leaf. Simmer for 10 minutes.

Step 4. Serve the mushroom soup in a bowl with a dash of ground nutmeg and pepper. Optional: Top with chopped fresh thyme.