I love mushroom soup, & really it doesn’t take much more time to prepare this soup from scratch than it does to heat up a can of Campbell’s. With the lovely mushrooms coming in the baskets you will have lots of flavour.
Ingredients description
2 lb. Mixed mushrooms ~ cremini, oyster, portobello, shiitake & white 1 leek, split, washed and sliced 1 small onion, peeled and roughly sliced 3 cloves garlic, slivered 1 tbsp. Fresh thyme, leaves only 2 tbsp. Unsalted butter 1/4cup arborio rice sea salt and freshly milled black pepper to taste 1 litre chicken stock
1/2pound unsalted butter 3 tbsp. Olive oil 4 garlic cloves, slivered juice of one lemon 2 tbsp. Chopped Italian parsley pinch sea salt
Preparation
wash and roughly chop the mushrooms in a heavy-bottomed pot melt the butter and add the garlic, cook for one minute or until lightly browned add the onion and leek and cook for two minutes stirring add the mushrooms and cook for 5 minutes or until soft add the rice and chicken stock and simmer until the rice is cooked, approx. 20 minutes season to taste with the salt and pepper add the thyme and blend the soup with a hand blender or in a food process or serve hot with wedges of bread brushed with the garlic butter for the garlic butter ~
in a saute pan cook the garlic in the olive oil until just lightly browned cool and when cool place in the workbowl of a food processor with the remaining ingredients blend until well combined and remove to a clean container
Great Recipes // 
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