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Cream of mushroom and rosemary soupwith feta cream and extra olive oil
4 Tbsp olive oil, divided
1 ¼ cup brown onion (about 1 small onion), roughly chopped
4 small to medium-sized garlic cloves, roughly chopped
2 Tbsp fresh rosemary, finely chopped
600g washed and dried white or brown mushrooms
4 cups vegetable stock
sea salt and freshly ground pepper to taste
equal parts of feta and sour cream
cider vinegar to taste
salt and pepper
Roughly chop the mushrooms and onions.
Coat the bottom of a large saucepan with 1 Tbsp of olive oil and place it over medium-low heat.
Add the onion and garlic and cook until the onions are soft and translucent, about 5 minutes.Add the rosemary, stir, and let it heat until it is aromatic, about 30 seconds.
Turn the heat to high, add another 1 Tbsp of the olive oil and the roughly chopped mushrooms. Cook until they shrink down a bit.Cook until any liquid that comes out of the mushrooms has completely evaporated and the mushrooms are golden brown.
Pour in the stock.
Bring to a boil, then reduce the heat to low.Add 50% milk and 50% cream and bring back to the simmer. Do not over-boil.
Use an immersion or standing blender to puree the soup until it is as smooth as possible. (It will not get 100% smooth.)Season to taste with salt and pepper.
Ladle into bowls and top with generous spoon of feta cream and a swirl of extra olive oil.
Mix to combine.
Recipe requested by Elaine Day, of Dunedin.
Recipe provided by Marbecks Dunedin.
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