Creamy mushroom and chive soup is a tasty warm dish for a winter night. The earthy flavours of mushrooms are perfect with just enough bite from the chives. Quick, easy and delicious!
Creamy mushroom and chive soup
- 15ml (1 tbsp) olive oil
- 1 brown onion, chopped
- 1 garlic clove, crushed
- 1kg button mushrooms, halved
- 1L (4 cups) milk
- 250ml (1 cup) chicken stock
- salt and freshly ground black pepper, to taste
- sour cream and chopped chives, to serve
Heat the oil in a saucepan over high heat.
Add the onion and garlic and cook for 3 – 4 minutes. Add the mushrooms, milk, chicken stock, salt and pepper and cook for a further 15 minutes.
Blend with a hand-held blender until smooth. Top with sour cream, chopped chives and pepper to serve.