Serve with warm crusty bread, toasted sourdough, or garlic croutons. For an extra touch of indulgence, swirl a little Kefalos Fresh Cream over each bowl before serving.

Method:

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion and cook until soft and translucent.
3. Add the mushrooms and cook for 8–10 minutes until golden and tender.
4. Stir in the garlic and cook for a further minute.
5. Pour in the stock and bring to a gentle simmer. Cook for 15 minutes.
6. Blend the soup until smooth using a stick blender, or leave partially chunky if preferred.
7. Return to the heat and stir in the Kefalos Fresh Cream.
8. Season with salt and black pepper to taste.
9. Warm gently for 2–3 minutes without boiling.
10. Garnish with parsley and serve immediately.

Chef’s Tip

For deeper flavour, reserve a handful of sautéed mushrooms before blending and use them as a garnish. A drizzle of Kefalos Fresh Cream and a sprinkle of fresh parsley will make every bowl look restaurant-worthy.

Silky, satisfying and wonderfully warming – a simple winter recipe made even better with Kefalos Fresh Cream.