Fridge Raid Creamy Garlic Mushroom Soup

• tiempo total: 26 minutes

Ingredientes

We’re leaving our Mallorcan home this week to get back to the UK and need to use up all the veg in the fridge. I had half an onion, a wedge of butternut squash and half a potato plus an abundance of both plain and wild mushrooms, so a mushroom soup seemed fitting.

I’m not quite sure how I feel about returning home after such a long stay in Mallorca. I’m excited to get back to the cottage and kitchen that I love but I’m not quite sure I’m ready for the cold and dark and rain. Chasing the sun feels good to me.

I guess until I’m back in the sun I’ll gladly settle for the warm hug in a bowl that soup season always brings.

150g wild mushrooms

3 cloves garlic

Olive oil

Salt and pepper

Fresh thyme and rosemary

1/2 onion - finely chopped

1/4 butternut squash - chopped

1/2 potato - chopped

300g plain mushrooms (any variety) - finely chopped

1ltr veg stock

2 tablespoons herb cream cheese

Pre-heat the oven to 180C, place the wild mushrooms into an oven-proof pot along with the garlic, olive oil, salt and pepper and herbs and roast for 30 mins until the mushrooms are beginning to crisp and the garlic is soft. Set aside.

Instrucciones

In a large pan on a medium heat add some oil, then throw in the onions, potatoes and butternut squash. Saute for about 8 mins until they begin to soften, then stir in the plain mushrooms. Reduce the heat to low, pop on a lid and let everything sweat together for another 8 mins.

Add the softened roasted garlic, pour in the stock and let it gently bubble away for 10mins. Let it cool by half, then add thee herby cream cheese and blitz till smooth with a hand-blender.

Serve with the wild mushrooms on top.