Herb-Infused Mushroom Soup

A velvety blend of wild mushrooms simmered with fresh herbs and finished with a touch of cream for a rich, soothing starter.

Steps

1. Clean and slice the mushrooms. 2. Heat olive oil in a pot over medium heat. Add shallot and garlic and sauté until fragrant and translucent. 3. Add mushrooms and cook until they release their moisture and start to brown. 4. Pour in vegetable broth and add thyme and rosemary sprigs. Bring to a simmer and cook for 15 minutes. 5. Remove the herb sprigs and use an immersion blender to blend the soup until smooth and velvety. 6. Stir in the heavy cream and season with salt and pepper. 7. Warm through gently for 2 minutes, then serve garnished with fresh parsley.

100g mixed wild mushrooms (such as shiitake, cremini, oyster) 1 small shallot, finely chopped 1 clove garlic, minced 1 tbsp olive oil 250ml vegetable broth 2 sprigs fresh thyme 1 sprig fresh rosemary 50ml heavy cream Salt and black pepper to taste Fresh parsley, chopped (for garnish)