Creamy Roasted Mushroom & Garlic Soup
There is no doubt that roasting the mushrooms first gives this soup a fantastic depth of flavour. Use whatever mushrooms you fancy -regular, chestnut
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pan
- Stove
- Wooden spoon
- Ladle
- Serving bowl
- Pepper mill
- Kitchen scale
- Measuring spoon
- Kitchen shears
Ingredients
- 500 g Bord Bia Quality Mark mushrooms
- 2 tablesp. rapeseed or olive oil
- 4 garlic cloves (finely chopped)
- 2 teasp. fresh thyme leaves
- 25 g butter
- 1 onion (finely chopped)
- 1 tablesp. plain flour
- 120 ml dry white wine
- 900 ml chicken or vegetable stock (from cubes is fine)
- 100 ml cream
- 1 tablesp. snipped fresh chives
- Sea salt
- freshly ground black pepper
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