Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Creamy Garlic Mushroom Soup
This creamy garlic mushroom soup is rich, earthy and deeply comforting, made with browned mushrooms, softened onion and gentle garlic warmth.
A little flour gives body, stock brings savoury depth and double cream creates a smooth finish. Serve with crusty bread for an easy but elegant starter or light main.
Method
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- Heat the olive oil and butter in a large saucepan over a medium heat.
- Add the onion and cook for 4–5 minutes until softened, then stir in the garlic and cook for 1 minute.
- Add the mushrooms and cook over a medium-high heat for 8–10 minutes until browned and their moisture has mostly evaporated.
- Sprinkle over the flour and stir for 1 minute to coat the mushrooms evenly.
- Gradually add the hot vegetable stock, stirring continuously to avoid lumps.
- Add the thyme, bring to a gentle simmer and cook for 10 minutes.
- Blend about half the soup with a stick blender, leaving some mushroom pieces for texture.
- Stir in the double cream and warm through gently for 2–3 minutes without boiling.
- Season with sea salt and black pepper to taste.
- Serve hot, topped with chopped parsley and extra black pepper.
Ingredients
- 1 litre Vegetable Stock hot
- 200ml Double cream
- 1 medium Onion finely chopped
- 2 tbsp Olive Oil
- 20g Unsalted butter
- 1 tsp Dried Thyme
- 2 tbsp Flat-leaf Parsley finely chopped
- 2 tbsp Plain Flour
- 500g Chestnut Mushrooms sliced
- 4 large cloves Garlic minced
- Black Pepper freshly ground, to taste
- Sea Salt, to taste
Notes
For extra depth, add a splash of dry white wine after browning the mushrooms and let it reduce before adding flour.
Blend only part of the soup for a better texture, keeping some mushroom pieces for bite.
Finish with a drizzle of truffle oil if you want a more luxurious flavour.
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