Mushroom and Potato Soup

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30 grams butter or margarine
3 potato, peeled and chopped
2 stalks celery, sliced
1 onion, chopped
1/2 red capsicum, chopped
2 cups chicken stock
2 cups milk
1/2 teaspoon  thyme
250 grams mushrooms, sliced
1/2 cup light sour cream

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Chop veggies.

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Melt butter in a large saucepan. Saute potatoes, celery, onion and capsicum until onion is tender.

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Stir in stock, mlik, thyme, salt and papper. Bring to boil. Reduce heat. Simmer, covered, for 10 mins.

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Blend with remaining ingredients. Bring to boil. Reduce heat. Simmer for a further 5-10 mins. Enjoy.

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Serving Ideas: Serve ganrished with some sauted sliced mushrooms and  a little chopped parsley.