Ingredients
1 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
500g wild mushrooms, wiped clean
500g cultivated mushrooms
2 garlic cloves, crushed
Few sprigs thyme
2 tbsp tomato paste
1.2 litres chicken or vegetable stock
2 tbsp thick cream or sour cream
Sea salt and pepper
2 tbsp flat leaf parsley, chopped
Method
Heat the butter and oil in a frying pan and cook the onion for 10 minutes until it starts to soften, without colouring.
Wipe the mushrooms with a damp cloth, trim the stalks and slice finely. Add the mushrooms, garlic and thyme to the pan and cook for 5 minutes.
Add the tomato paste and the stock and simmer gently for 20 minutes or until tender.
Whisk in the cream and add sea salt and pepper to taste.
To serve: Scatter with parsley and serve in warmed soup bowls.
