This mushroom soup was delicious, healthy and oh so satisfying, especially with the cold weather we are having.
The trick to a good mushroom soup is in the way you cook the mushrooms. Here I have sautéed them in small batches with a little butter. The other way you can prepare your mushrooms is to roast them first. This will really bring out the beautiful flavour of the mushrooms.
You can use any type of mushroom you like. Here I have used Field, Button and Enoki but for a little anti-cold and flu this winter throw in some Shiitake’s as these have anti-flu properties (as does Thyme). More about keeping healthy this winter here.
– A leek
– 2 cloves of garlic
– A cup of white wine
– Chicken stock
– Salt and pepper
1: Sauté (or roast) your mushrooms in butter and salt (the amount is up to you) and remove from the pan.
2: Sweat one leek and 2 cloves of garlic in olive oil.
3: Put the mushrooms back into the pan.
4: Add thyme
5: Add a cup of white wine and cook for a few minutes.
6: Cover with your home made chicken stock, bring to the boil and simmer for at least an hour.
7: Blend. Add salt, pepper and cream to taste.
NB: Cream is optional.