Cream of Mushroom Soup


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  • butter
  • 3 cloves garlic, minced
  • half kilo mushrooms, thinly sliced 
  • 1 large onion, diced
  • salt and freshly ground black pepper, to taste
  • 1 cup red wine
  • 4 cups chicken broth
  • 1 cup cream or milk if you don’t want it too thick
  • 1/2 teaspoon dried thyme or parsley


1. Melt about 3 tablespoons butter in a casserole. Add chopped onion, saute for a few minutes then add the chopped mushrooms, the garlic and cook for a while.

2. Add the broth, the wine and season with salt and black pepper. Bring to the boil and simmer until done. If using milk add a little towards the end of cooking and some more when serving.

3. When cool blend into a thick soup and add a swirl of single cream before serving.

Recipe by Ana Maria Morro

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