Creamy Mushroom and Rosemary Soup

Rosemary is that audacious pioneer that strides into your soup pot without hesitation, infusing it with its fragrant essence. Its pine-like fragrance adds a layer of complexity that can transform even the simplest of broths into an aromatic masterpiece. A sprig or two can elevate your soup from everyday to extraordinary, leaving your kitchen with a scent that promises a culinary adventure that connects your kitchen to a rich history of flavourful storytelling.

Its use dates back centuries, and its popularity has endured across various cuisines. By incorporating rosemary into your soups, you're tapping into a culinary tradition that spans cultures and generations. Rosemary pairs wonderfully with a wide range of ingredients. From poultry to root vegetables, beans, and fish, rosemary can effortlessly infuse its bold flavour into diverse soups. Its adaptability makes it a reliable companion in the kitchen, ensuring that your soups never taste monotonous.

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500g mixed mushrooms, sliced

1 onion, finely chopped

2 cloves garlic, minced

2 sprigs rosemary

1.5 litres of vegetable broth

150ml double cream

Butter for sautéing

Salt and pepper to taste

Sauté mushrooms, onion, and garlic in butter until mushrooms are golden.

Pour in vegetable broth and add rosemary sprigs. Simmer until the mushrooms are tender.

Remove rosemary sprigs, stir in double cream, and season with salt and pepper.