Smoky mushroom soup with garlic labne
A dinner party worthy mushroom soup recipe! It’s made in the slow cooker using a variety of mushrooms and served with garlic labne.
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Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 1 large onion (200g), chopped coarsely
- 1 trimmed celery stalk (100g), chopped coarsely
- 1 large carrot (180g), chopped coarsely
- 1 birds eye chilli, seeded, chopped finely
- 2 tsps thyme leaves, plus extra to serve
- 2 fresh bay leaves
- 1 tbsp smoked paprika
- ¼ cup (60ml) sweet sherry
- 800 grams Swiss brown mushrooms
- 2 medium potatoes (600g), cut into 1cm pieces
- 1 litre (4 cups) vegetable stock
- Crusty bread, to serve
- Garlic labne
- 2 cups (560g) natural yoghurt
- 1 tsp salt
- 1 clove garlic, crushed
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