Somerset Mushroom Soup
Saturday - June 8, 2019 5:32 pm , Category : RECIPES
500 g (1lb) mushroom, sliced
30 g (1 oz) butter
1 garlic clove, crushed
1.25 liters (2 pints) vegetable or chicken stock
1 small onion, finely chopped
2 tsp chopped fresh marjoram
150 ml (1/4 pint) dry white wine
1 tsp chopped fresh thyme
Salt and black pepper
Melt the butter in a large saucepan, add the onion and cook gently, stirring occasionally, for a few minutes until soft but not coloured.
Add the mushrooms and cook, stirring from time to time, for 10 minutes.
Pour in the stock and wine, then add the marjoram and half of the thyme, and season with salt and pepper. Bring to a boil, cover, and simmer gently for 10 minutes or until the mushrooms are tender.
Taste for seasoning and serve hot, sprinkled with the remaining fresh thyme.