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Monday, November 5, 2007

Rich Cream of Mushroom Soup

This obviously works brilliantly with stronger flavoured mushrooms like pes, but most of us have a devil of a job finding fresh French forest pes in Spinneys. Don’t ask me why…

Carrefour occasionally has a bag of mixed forest mushrooms in its freezer section and this is an ideal base for this soup. If you’re using button mushrooms, add a couple of soaked dried pes or (if you’re really posh) a splash of truffle oil to the mushroom mixture to heavy up the flavour a little. If these aren’t to hand, don’t worry. This soup still tastes great.

Ingredients

  • 250g mushrooms, chopped
  • 200g onion, chopped
  • 25g butter
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 300ml stock
  • 400ml gold-top milk
  • 100ml cream
  • 50ml whisky
  • ½ tsp grated nutmeg
  • ½ tsp salt
Heat the butter and oil in a pan and then add the onion, frying over a medium heat for approx 5 mins to soften. Add the mushrooms and cook for 15-20 minutes, then add the flour, stock, salt, nutmeg and whisky and give it a good stir around. Then mix in the milk and turn off the heat. Liquidise, strain and return to the pan, adding the cream. Reheat to serve.

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