Monday Mushroom Soup

Mushroom soup is a really such a simple soup to make. I like to use value packs of mushrooms as they don’t need to be perfect looking or all the same shape. Large open cup or field mushrooms will give the best flavour, simply wipe with a damp piece of kitchen paper to remove any bits of earth.  

Ingredients for 4

100g butter

4 shallots, finely chopped

3 garlic cloves, peeled and chopped

700g mushrooms, wiped and roughly chopped

1 litre vegetable stock

Salt and white pepper

200ml double cream or creme fraiche

Freshly chopped parsley and finely chopped mushroom, to garnish.

Method

Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.

Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.

Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.

Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushrooms.