The Galley Cafe and Bar’s creamy mushroom soup

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Serves 4

75g butter

2 brown onions, diced

2 small potatoes diced

2 cloves garlic, crushed

1 Tbsp thyme, finely chopped

800g Portobello mushrooms,


5 cups vegetable stock (we

use house made)

150ml cream

salt and pepper, to taste


Melt half the butter in large pot and add onion, cook for 5 minutes. Add potatoes, garlic and thyme and cook for another five minutes or until onion and potatoes soften.

Add remaining butter and mushrooms. Cook for 5 minutes.

Add stock to pot and bring to boil. Reduce heat and simmer with the lid on for 20 minutes.

Blend to your preferred consistency — it can be nice to leave some mushrooms chunky. Add cream and bring back to just about a boil. Add salt and pepper, if needed.

Recipe provided by The Galley Cafe and Bar, Port Chalmers. Recipe requested by Angela McErlane.

If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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