It has been pouring in Sydney like no other. In anticipation of a La Niña summer, here's a hearty 20 minute cream of mushroom soup recipe.
Sauté a small, roughly chopped onion in half a cup of melted butter, along with 4-5 large cloves of garlic and a little rosemary. Once the onion softens, add about 10 large roughly chopped brown button mushrooms, salt and pepper to taste. Cook until the mushrooms shrink, then remove the rosemary and blend the whole mix smooth. Continue to cook while adding 2-3 glasses of water (until flowy) and half a cup of cream. I also added half a cup of freshly grated parmesan. Adjust salt accordingly, simmer for 5-10 minutes and take off the heat when happy with the consistency. Serve piping hot with garlic bread or a salad.
