05
Jun
Piney’s Creamy Mushroom Soup with Maleny Dairies Cream
Ingredients
- 500 g mushrooms sliced
- 1 brown onion diced
- 2 cloves garlic crushed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 whole Jap pumpkin peeled and diced
- 1 litre vegetable stock
- 300 ml Maleny Dairies cream
- 1 teaspoon fresh thyme leaves
- Salt and cracked black pepper to taste
- Fresh parsley chopped, for garnish
- Extra Maleny Dairies cream to serve
- Crusty bread to serve
Instructions
- Heat the butter and olive oil in a large saucepan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the garlic and cook for a further minute.
- Reserve a handful of sliced mushrooms for garnish, then add the remaining mushrooms and diced pumpkin to the saucepan.
- Cook for 8–10 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Add the thyme and vegetable stock. Bring to a gentle boil.
- Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
- Using a stick blender, blend until smooth and creamy.
- Stir through the Maleny Dairies cream and season with salt and cracked black pepper to taste.
- Meanwhile, sauté the reserved mushrooms in a small frying pan until golden.
- Serve the soup hot, topped with the sautéed mushrooms, a drizzle of extra cream and fresh parsley.
- Serve with warm crusty bread.
Notes
For an extra-rich flavour, replace part of the vegetable stock with chicken stock.
The soup can be made ahead and refrigerated for up to 3 days.
Freeze without the cream, then add the cream when reheating for the best texture.
A great winter warmer using this week’s mushroom special and premium local Maleny Dairies cream.