Mushroom Soup with Thyme Twists
If you're looking for a warming soup with a springtime feel, look no further than this mushroom soup with thyme twists recipe. Garnished with fresh chives, it is the perfect lunchtime meal!
Ingredients
For the soup:
- 1 large shallot, chopped
- 1 clove garlic, chopped
- 50g butter
- 600g chestnut mushrooms
- 400ml full fat milk
- 100ml white wine
- 100ml double cream
- Salt and pepper
- Fresh chives, chopped
For the twists:
- 300g ready rolled puff pastry, chilled
- 1 egg yolk
- 1 small bunch of thyme, leaves removed
Method
Pre heat oven to 200ºC.
Melt the butter in a large saucepan over a medium heat then add the shallot and garlic. Cook for a couple of minutes to soften then add the mushrooms.
Cook for a couple of minutes more then add the wine, the milk and the cream. Bring to the boil, season and cook for about 3 minutes more. Place the mixture in a blender and blitz to a smooth consistency.
To make the thyme twists, remove the pastry from the fridge and roll out onto a lightly floured surface.
Brush all over with beaten egg yolk and sprinkle over the thyme leaves.
Cut into 2 cm strips, place on a baking sheet and twist several times. Bake for 8 to 10 minutes.
To serve, spoon the soup into warm bowls, top with chives, a drizzle of olive oil and place thyme twists on the side of the bowl.
Ingredients
For the soup:
- 1 large shallot, chopped
- 1 clove garlic, chopped
- 50g butter
- 600g chestnut mushrooms
- 400ml full fat milk
- 100ml white wine
- 100ml double cream
- Salt and pepper
- Fresh chives, chopped
For the twists:
- 300g ready rolled puff pastry, chilled
- 1 egg yolk
- 1 small bunch of thyme, leaves removed
Method
Pre heat oven to 200ºC.
Melt the butter in a large saucepan over a medium heat then add the shallot and garlic. Cook for a couple of minutes to soften then add the mushrooms.
Cook for a couple of minutes more then add the wine, the milk and the cream. Bring to the boil, season and cook for about 3 minutes more. Place the mixture in a blender and blitz to a smooth consistency.
To make the thyme twists, remove the pastry from the fridge and roll out onto a lightly floured surface.
Brush all over with beaten egg yolk and sprinkle over the thyme leaves.
Cut into 2 cm strips, place on a baking sheet and twist several times. Bake for 8 to 10 minutes.
To serve, spoon the soup into warm bowls, top with chives, a drizzle of olive oil and place thyme twists on the side of the bowl.
