Double mushroom soup
|20 g||Butter, divided|
|¼ cup||Oil, divided|
|1||Red onion, finely chopped|
|3||Garlic cloves, crushed|
|3||Floury potatoes, large, peeled, cut into 2cm pieces|
|500 g||Button mushrooms, sliced|
|500 g||Portobello mushrooms, sliced, plus 50g extra quartered|
|1 pinch||Ground nutmeg|
|4 cups||Chicken stock|
|2 Tbsp||Fresh thyme, chopped|
- Heat half the oil and the butter in a large saucepan on a low heat.
- Cook the onion, stirring, for 2 minutes, until starting to soften and cook, stirring, for 30 seconds until fragrant.
- Add the potato pieces and cook, stirring occasionally, for 5 minutes, until browned.
- Add all the mushrooms (reserving 50g for garnish) and cook, stirring occasionally, for 5 to 6 minutes, until softened slightly.
- Add the nutmeg and cook, stirring, for 30 seconds, until fragrant.
- Stir in the stock and water and bring to the boil.
- Reduce heat to medium and simmer, uncovered, for 15 minutes, until potato pieces are tender.
- Allow to cool slightly. Add thyme, and using a hand-held blender stick or processor, mix until smooth.
- Prepare the garnish by heating the remaining oil in a pan.
- Add the extra portobello mushrooms to the pan and cook, stirring, for 2 to 3 minutes until browned and tender.
- Place in a bowl. Fry the cubes of paneer or tofu in the pan. If you are using slices of cooked sausage, add them to the pan to heat through and then add them to the bowl.
- Place the soup in serving bowls and swirl a little yoghurt on top. Add the paneer, sausage and/or tofu.
- Squeeze a little lemon into the soup and garnish with a grind of black pepper. Serve.