Creamy Garlic Mushroom Soup

 

I decided to make this delicious soup purely because there was a large amount of reduced mushrooms in the shop, and I love mushrooms. The soup is really creamy and tasty. 

Ingrediants:

- 2 boxes of Button Mushrooms (chopped)

- 2 Onions (chopped)

- 6 Garlic Cloves (crushed)

- 1-2 tbsp of Flour

- spoonful of Butter

- tspn of Thyme

- pint of Vegetable Stock

- pot of Single Cream

- Salt 

- Pepper

1. Finely chop both onions and melt the butter in a large pan on a low heat. Add the onions to the melted butter and cook for a few mins until they are soft. Add the garlic and cook for a further few mins and then add the chopped mushrooms, thyme, salt and pepper and saute them until they are cooked.

2. Sprinkle the mushrooms with the flour and really stir it all in. Then add the stock and simmer for about 30 mins.

3. Take it off the heat and blend the mushrooms as much as you can with a hand held blender. Then stir in the cream.

Serve in a bowl with a slice of toast. You can keep the rest in the fridge or freeze some of it.

Sweet Potato and Rosemary Soup

This is really simple soup, but then most soups are. I made this because I had a big sweet potato that I had had for ages and nothing to do with it, so I thought I would make some soup to take to lunch with me at work. Soup is a cheap and healthy lunch. 

Ingredients:

- 1 large Sweet Potato (peeled and chopped into chunks)

- 1 Onion (chopped)

- 2 Garlic cloves (crushed)

- A pint of Vegetable Stock

- tspn of Rosemary (fresh rosemary would be better but I only have dried herbs)

- Salt

- Pepper

- Double Cream

1. Finely chop an onion and put in a large pan with a little oil on a low heat. Let them soften for a few mins then add the crushed garlic.

2. Peel and chop the sweet potato into chunks. This may be hard as it seems a sweet potato is the Arnold Swarchenegger of the potato world. That or I am just weak, which I admit I am, I'm forever asking people to open jars for me. Add the chopped potato to the onions and garlic in the pan. Cook like that for a few mins.

3. Add the rosemary, salt and pepper and break a vegetable stock cube up into the pan. Add a pint of boiling water and let it simmer on a low heat with a lid on for 30 mins. 

4. Once its all cooked and the sweet potato is falling apart take it off the heat and use a hand held blender to blend the soup. Add however much you desire of double cream. If the soup is too thick either add more cream or just water. I don't like my soups really thick. 

Serve in a bowl with some garlic croutons on top.