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Dice the onion and garlic and soften, with the herbs, in mixture of butter and olive oil in a large thick-bottomed pan.
Chop the mushrooms roughly and add to the pan, cook for a short time, then add the stock and simmer gently for about 5 - 10 minutes.
Add the cream and season to taste.
Use a ‘stab-mixer’ to blend and chop the mushrooms to a fine consistency, but not too smooth, you need to leave some texture.
I add pepper to the onion and garlic at the beginning.
You can alter the proportions of oil and butter if you want a less rich soup, but I don’t recommend deleting the butter all together, it takes away the richness.
Adjust the seasoning right at the end.
Inspired by a “Trough of Bowland” Pub lunch with Great Aunt Violet Kempster.
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