Creamy Mushroom Soup

Ingredients for 2 servings:

• 250 g button mushrooms or other fresh mushrooms
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp Minos extra virgin olive oil for frying
• 250 ml vegetable broth
• 100 ml cream
• 50 g Greek yogurt
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• salt and pepper to taste
• Optional: some lemon juice
  
  
  

Preparation:

Difficulty level: Easy

Preparation time: 30 minutes

1. Clean the mushrooms and cut them into slices. Heat the Minos extra virgin olive oil in a pan and fry the onion and garlic until translucent. Add the mushrooms and fry for 5-7 minutes until lightly browned.
2. Pour in the vegetable stock and bring to the boil. Reduce the heat and let the soup simmer gently for about 10 minutes.
3. Using a hand blender, puree the soup until it reaches the desired consistency. Then stir in the cream and Greek yogurt and season with thyme, salt and pepper.
4. Optionally, you can round off the soup with a splash of lemon juice. Garnish with fresh herbs before serving and enjoy with crispy bread.