This soup, based on a recipe from Margaret Fulton, is one of my favourite soups. It’s especially good when made from field mushrooms or Honey Browns. For extra flavour you could add 20 grams of dried porcini mushrooms that have been reconstituted in a little warm chicken stock. Strain the stock to remove any grit before adding it to the soup. Chop the softened mushrooms. Serve with warm crusty bread.
Ingredients
- 375g fresh mushrooms
- 60g butter
- 2 cloves of garlic, crushed
- 2 tablespoons parsley, finely chopped
- grated nutmeg
- freshly ground pepper
- salt
- 2cm thick slice of white bread, no crust, preferably stale
- 4 cups of chicken stock
- ½ cup cream
- chopped parsley or chives for garnish
Method
Wipe the mushrooms with paper towel or peel if field mushrooms. Chop roughly. Put the butter in a medium-to-large saucepan and over a moderate heat saute the garlic and the mushrooms. Cook until the mushrooms are very soft. Add the parsley, nutmeg, pepper and salt.
Soak the bread in some of the chicken stock the firmly squeeze out the stock, then add the bread to the mushroom mixture. Stir well to combine the bread and mushrooms, then add the stock. Bring to a simmer and continue to cook for 15 minutes. Puree the soup then stir in the cream. Check to correct seasoning. Serve in warmed bowls topped with the chopped herbs.
Judith Sweet
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