Mushroom soup

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 70 gm butter, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 6 large field mushrooms, coarsely chopped
  • 1 tbsp plain flour
  • 500 ml (2 cups) chicken stock
  • 80 ml manzanilla sherry
  • 60 gm (¼ cup) double cream
  • 50 gm each chestnut mushrooms and thickly sliced king brown mushrooms
  •  
  • To serve:
  • crème fraîche
01   Heat olive oil and 50gm butter in a saucepan over high heat until butter is foaming. Add garlic and field mushrooms and stir continuously until mushrooms are just golden and tender (5-10 minutes). Add flour and stir for 1 minute, add stock and sherry and cook until mushrooms are very tender (15-20 minutes). Add cream and process in a blender until smooth. Season to taste.
02   Meanwhile, heat remaining butter in a large frying pan over high heat until foaming, add chestnut and king brown mushrooms and cook until golden and tender (3-5 minutes). Serve soup hot, topped with crème fraîche and sautéed mushrooms.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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