mushroom soup with lemon and thyme

serves 4

1 tablespoon extra virgin olive oil

1 large brown onion, coarsely chopped

2 garlic cloves, crushed

300 g (10½ oz) mixed field mushrooms, coarsely chopped

100 ml (3½ fl oz) dry white wine

2 all-purpose potatoes, chopped

1 litre (35 fl oz/4 cups) vegetable stock

2 teaspoons thyme leaves, plus extra sprigs (optional), to garnish

1–2 teaspoons finely grated lemon zest

1 bay leaf

Heat the olive oil in a large saucepan over high heat. Add the onion, garlic and mushrooms and cook for about 5 minutes, or until the onion softens. Add the wine and simmer until it has almost evaporated.

Add the potato, stock, thyme, lemon zest and bay leaf and bring to the boil. Reduce the heat to medium–low and simmer, uncovered, for 15 minutes, or until the potato is tender. Remove from the heat and allow to cool slightly. Discard the bay leaf.

Transfer the soup to a food processor or blender, in batches, and process until smooth. Return the soup to the pan over medium heat until warm. Serve immediately, garnished with thyme sprigs, if desired.

This soup is a beautiful combination of mushrooms, lemon and thyme. The soup has an amazing array of earthy flavours and is a favourite at Gaia. We use only organic ingredients when making this delicious soup.