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Piney’s Creamy Mushroom Soup with Maleny Dairies Cream

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine Modern Australian
Servings 6

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.