4 – 6
- 1/4 cup oil
- 20g butter
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 3 large floury potatoes, cut into 2cm pieces
- 500g button mushrooms, sliced
- 500g Portobello mushrooms, sliced, plus 50g extra, quartered
- pinch ground nutmeg
- 4 cups chicken stock
- 2 Tbsp chopped thyme
- additional fresh thyme
- 1/4 cup natural yoghurt
- the additional mushrooms
- grilled pork sausage, grilled tofu or grilled paneer
- 1/2 lemon
Suggested wine match - 2013 Waipara Hills Waipara Pinot Noir
Using two types of mushrooms with plenty of thyme and no cream gives great intense mushroom flavour and it's a healthy choice! Also, the way you present it with grilled paneer (firm Indian cottage cheese found in your supermarket) and additional grilled mushrooms or a little grilled sausage gives it complete personality.
Heat half the oil and butter in a large saucepan on low-medium heat. Cook onion, stirring, for 2 minutes, until starting to soften. Add garlic and cook, stirring, for 30 seconds, until fragrant. Add potato and cook, stirring occasionally, for 5 minutes, until browned.
Add all mushrooms and cook, stirring occasionally, for 5 - 6 minutes, until softened slightly. Add nutmeg and cook, stirring, for 30 seconds, until fragrant.
Stir in stock and 2 cups of water and bring to the boil on high. Reduce heat to medium and simmer, uncovered, for 15 minutes, until vegetables are tender. Cool slightly. Add thyme. Using a hand-held mixer, blend soup until smooth.
Meanwhile, heat the remaining oil in a pan. Add the extra mushrooms and cook, stirring, for 2 - 3 minutes, until browned and tender. Place in a bowl. Heat paneer cubes in the heated pan, add to bowl with a little extra thyme. If you are using a little cooked sausage, add to pan to heat through and then add to bowl for garnish.
Place soup in a bowl, swirl a little yoghurt (optional) on top and finish with a little mushroom slice with paneer.
Squeeze soup with a little kiss of lemon and a grind of black pepper.