Creamy Mushroom Soup

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Feeling under the weather? Try this soup for the soul!


2 tablespoons Unsalted butter
1 Onion chopped
3 Garlic cloves minced
450g Cremini mushrooms thinly sliced
80ml Heavy cream
1/2 teaspoon Organic thyme
1/2 teaspoon Organic oregano
Sea salt to taste
2 tablespoons Parmesan grated
2 tablespoons Parsley chopped


Melt the butter in a pan and sauté the onions, add the garlic and stir while frying for another minute.

Tip in the mushrooms and cook until tender (around 5 minutes). Spoon in the heavy cream followed by the thyme, oregano, salt and pepper.

Mix, bring to a boil; reduce the heat and simmer until slightly reduced and thickened.

Stir in the parmesan and fresh parsley and serve.

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