How To Cook Creamy Mushroom Soup

INGREDIENTS:

• 1/2 cup butter
• 1 cup chopped shitake mushrooms
• 1 cup chopped portobello mushrooms 
• 1.5 liters organic chicken or vegetable stock 
• 1 onion , peeled and finely sliced
• 2 tablespoons coarsely chopped fresh thyme
• 2 garlic cloves, crushed
• freshly ground black pepper
• 75 ml single cream
• 250 ml (1 cup) thickened cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste 

DIRECTION:

1. Melt half the butter in a saucepan over medium heat until foaming. Add the onion, garlic, ground black pepper and thyme and cook, stirring, for 10 minutes or until onion is soft. Add the remaining butter and the mushrooms and cook, stirring, for 5 minutes or until the mushroom is soft.
2. Mix in the flour until smooth.
3. Add stock to the mushroom mixture and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Set aside for 5 minutes to cool.
4. Place one-third of the mushroom mixture in the jug of a blender and blend until smooth. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining mixture.
5. Combine the soup and single cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until heated through. Taste and season with salt and pepper.
6. Pour half of the thickened cream, bring just back to the boil, then turn off the heat. 
7. Ladle the soup among serving bowls and Drizzle with extra  thickened cream.
8. Served with Breads or rolls, as your wish.