A delicious, creamy and comforting soup
This soup is very easy to cook, doesn’t need too many ingredients and is perfect for a chilly day.
Servings
2
Prep time:
5min
Cook time:
35min
Difficulty:
Easy
Ingredients
- 250g closed cup mushrooms
- 100ml double cream
- 50g butter
- 5 cloves of garlic
- 2tbsp corn starch
- 1tbsp soy sauce
- 1 can cannelini beans
- 1 brown onion
- handful fresh thyme
- handful fresh rosemary
- 1 vegetable stock cube
- Salt and pepper to taste
Step by Step Instructions
Step 1
First, prepare the vegetables and herbs: slice the mushrooms, dice the onion and peel and roughly chop the garlic. Next, prepare the herbs: remove the stems, and roughly chop the herbs.
Step 2
Add the butter to a pan, then once melted, add the onions and garlic and cook on medium heat, stirring, for around 5 minutes.
Step 3
Next, add in the sliced mushrooms and chopped herbs and cook for a further 5-10 minutes.
Step 4
Add the cornstarch to the pan, then add the soy sauce. Crumble in the vegetable stock, then pour over 1 litre of boiling water. Mix everything well, and continue cooking on medium heat for around 15 minutes.
Step 5
Drain the can of beans, add to the pan and mix well. Cook for 5 minutes.
Step 6
Finally, add the double cream, add salt and pepper to taste, mix well and cook for a final few minutes.
Step 7
The dish is now ready to serve.
Enjoy!
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