MUSHROOM AND POTATO SOUP

Mushroom and Potato Soup image

Provided by Kiwi Kathy

Time 40m

Yield 4 helpings, 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tablespoon thyme
3 potatoes, medium, peeled and chopped
600 g mushrooms, mixture of portabello and swiss brown sliced
5 cups vegetable stock
1/2 cup thickened cream
salt and pepper, to taste

Steps:

Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
Increase to high heat and add the mushrooms and cook for a further 5 minutes.
Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
Serve in bowls sprinkled with thyme and rye bread toast.

Nutrition Facts : Calories 320.8, Fat 18.3, SaturatedFat 7.9, Cholesterol 40.8, Sodium 27.5, Carbohydrate 35, Fiber 5.1, Sugar 4.5, Protein 7.5