Mushroom soup
This soup is equally good when blended or when some gently fried mushroom slices are added before serving. If ‘bits’ are problematic, add the parsley leaves before blending, otherwise add chopped parsley before serving.
Ingredients
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- generous knob of butter
- 2 tbsp plain flour
- 250 g mixed fresh mushrooms, prepared and chopped
- 5 g dried porcini
- 500 ml beef (or vegetable) stock)
- 125 g crème fraiche
- salt, white pepper
- handful of flat-leaf parsley, finely chopped
Method
- In a saucepan, melt butter over moderate heat. Add shallot and garlic, sweat for a minute, add mushrooms and dried porcini. Sweat for a few more minutes and dust with flour while stirring. Add a little stock and stir vigorously until a thick paste forms, add rest of stock. Bring to the boil and cook for 15 minutes, stirring occasionally. Remove from the heat, add parsley and blend to a smooth consistency, pass through a fine-meshed sieve. Add crème fraiche, adjust thickness as preferred, season to taste.