Creamed Portobello Mushroom Soup with Vermouth, Thyme and garlic

Submitted By:
CreativeCooks


No. of Servings:
4 Preparation time:
10min(s) Course:
Starter Cooking time:
30min(s) Cooking Instructions:
Heat the butter in a thick bottomed medium sauce pan until melted. Sweat the onion, leek, garlic and half of the thyme leaves in the butter until soft but not coloured.

Gradually add the flour and stir in slowly to form a light roux.

Add the sliced mushrooms and stir gently. Then add the Vermouth & Chicken Reduction and chicken stock and bring to the boil stirring regularly to ensure the flour dissolves and no lumps form.

Now add the milk, bring back to the boil and season to taste with sea salt and freshly ground black pepper. Simmer for 10 minutes.

Remove the soup from the heat and purée using either a liquidiser or a hand blender. Pass the soup though a fine sieve (this is optional, depending if you like a thick or thin soup) and add further seasoning as required.

To serve: Heat the soup to just below boiling point. Pour into 4 pre-warmed bowls. Add a teaspoon of crème fraîche to each bowl and sprinkle with the remaining thyme leaves.