This 4-step recipe allows you to effortlessly whip up a comforting bowl of soup without any fuss.
In a large pot on medium heat, heat extra virgin olive oil. Fry garlic and shallots until fragrant.
Add both mushrooms and potatoes. Fry for 5 minutes before deglazing with white wine. Add rosemary, thyme and water. Let it simmer for 40 minutes.
Add cream and continue simmering for another 15 minutes.
Transfer soup into Kenwood Blender and blend until smooth. Season to taste with salt and black pepper. Serve hot.