Try crispy pancetta or fried sliced mushrooms for garnish.
Cooking Directions
Heat oil and butter in the base of a large saucepan. Add onion and garlic, cooking for approx. 5 minutes until tender and softened. Add mushrooms and thyme, cook a further 5 minutes stirring regularly.
Add stock and potatoes to pan and bring to the boil. Reduce heat to a simmer and cook for approx. 15 minutes until potato is tender. Remove from heat and using a handheld stick blender, puree until smooth.
Return soup to a low heat and stir in the Bulla Sour Cream. Cook for 5 minutes and season to taste.
Serve soup with an extra dollop of Bulla Sour Cream and a sprinkling of pepper.
Ingredients
1 Tbsp light olive oil
20g butter
1 onion, chopped
1 clove garlic, finely diced
500g mushrooms, trimmed and chopped
1 Tbsp fresh thyme leaves
4 cups salt-reduced beef stock
200g potatoes, peeled and diced
1/2 cup Bulla Sour Cream
salt flakes & freshly ground black pepper
to serve
additional Bulla Sour Cream
Tip
Try crispy pancetta or fried sliced mushrooms for garnish.