Mushroom Soup

You will need:

Serves 4-6

  • 750g wide cap field mushrooms
  • 125ml olive oil
  • 3 large shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • Juice of ½ lemon
  • 1 litre hot Chicken Stock
  • 250ml double cream
  • 100g unsalted butter, diced
  • Sea salt and freshly milled white pepper
  • 5tbsp double cream
  • 1-2 small shallots, finely diced
  • 1 sprig of chervil, finely chopped
  • 1 sprig tarragon, finely chopped
  • 1 sprig coriander, finely chopped
  • 2-3 stems fresh chives, finely snipped

Method:

  1. Wipe the mushrooms clean with a damp cloth, then slice them thinly.
  2. Heat the oil in a large, heavy pan.
  3. Add the shallots and cook over a low heat for a few minutes until softened, then stir in the garlic and soften for a minute or two longer.
  4. Add the mushrooms and sprinkle with a little salt.
  5. Increase the heat to get the mushrooms cooking, then toss and stir to mix them with the shallots and garlic.
  6. Cover and cook gently for 5-8 minutes, stirring occasionally.
  7. Squeeze in the lemon juice and reduce a little, then pour in the stock and stir well.
  8. Increase the heat to high and bring to the boil.
  9. Turn the heat down and simmer uncovered for 10 minutes, stirring occasionally, until the mushrooms are really soft.
  10. Purée the soup in a blender in batches, adding the cream while the machine is running.
  11. Keep blending until smooth.
  12. Make the shallot and herb bream by lightly whipping the cream, then adding the shallots, herbs, and seasoning.
  13. Fold the ingredients together until well combined.
  14. To finish, pour the soup into a clean pan and heat through, whisking in the diced butter until melted.
  15. Taste for seasoning, then ladle into warmed bowls and top with the shallot and herb cream.