This dish contains the following allergens: Milk/Dairy
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2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Utensils
Step 1
Turn Foodi on and select Saute function.
Step 2
Add butter and oil. Once the butter has melted, add Onion. Cook for 3 minutes stirring regularly. Stir in Garlic and saute for a minute.
Step 3
Add Mushrooms and saute for 2 to 3 minutes.
Step 4
Stir in Stock, Thyme, Salt, and Pepper. Close the lid and seal. Select Manual and set the timer for 5 minutes. Release pressure using the natural release method then release remaining pressure carefully be turning the valve to vent. Unlock and remove the lid. Select saute and bring the soup to a light simmer.
Step 5
Whisk flour into Cream in a small bowl. Slowly pour it into the unit over 2 – 3 minutes, whisking continuously.
Step 6
Season soup with more Salt and Pepper.
Step 7
Puree soup using immersion blender or add half to a blender and blend until smooth. Add back to the pot and mix through before serving.
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 2 of 7
Add butter and oil. Once the butter has melted, add Onion. Cook for 3 minutes stirring regularly. Stir in Garlic and saute for a minute.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 3 of 7
Add Mushrooms and saute for 2 to 3 minutes.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 4 of 7
Stir in Stock, Thyme, Salt, and Pepper. Close the lid and seal. Select Manual and set the timer for 5 minutes. Release pressure using the natural release method then release remaining pressure carefully be turning the valve to vent. Unlock and remove the lid. Select saute and bring the soup to a light simmer.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 5 of 7
Whisk flour into Cream in a small bowl. Slowly pour it into the unit over 2 – 3 minutes, whisking continuously.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 6 of 7
Season soup with more Salt and Pepper.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
6.3fl. oz
double cream
Step 7 of 7
Puree soup using immersion blender or add half to a blender and blend until smooth. Add back to the pot and mix through before serving.
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
500g
mushrooms of choice, stems removed and sliced fine
1l
chicken, beef or veg Stock
1 tsp
dry thyme
salt and pepper
4 tbsp
plain flour
180ml
double cream
2 tbsp
butter
1 tbsp
oil
1
onion, diced
4
cloves of garlic, thinly sliced
17.5oz
mushrooms of choice, stems removed and sliced fine
