I just love soup, especially on a cold wintery night!
- Olive oil
- ½ red onion, finely chopped
- 1 garlic clove, thinly sliced
- 3 sprigs thyme
- 1 1/2 cups chicken stock
- 200g brown mushrooms, sliced
- Sour cream and chives to serve
1 Heat a little oil in a saucepan over medium heat. Add onion, garlic and thyme, cook, stirring occasionally until soft. Add chicken stock and mushrooms; bring to boil, reduce heat and simmer, uncovered for 5 minutes.
2 Remove thyme sprigs; use a stick blender of food processor to process the soup until smooth. Season with salt and pepper and serve topped with sour cream and chives.
