Mushroom Soup
I needed a quick serve yourself dinner. For me soup always seems to fill this gap. Just add some fresh bread and a meal is served or in this case some savoury wholemeal scones. I had a box of mushrooms needed using up and also, by careless internet shopping, a huge jar of dried porcini mushrooms. A lovely thick soup, this was delicious and made enough for another day. I love a ‘raid the fridge’ soup. Just add a dollop of imagination. A little cheese and fruit for afters makes sure the tummies are full.
Ingredients
25g – 50gms/1-2 ozs butter
2 tbsp olive oil
1 leek, sliced
1 small potato, peeled and diced
1 large onion, peeled and chopped
2 cloves of garlic, peeled and chopped
Salt and freshly ground black pepper
1 litre/2.2 pints vegetable or chicken stock if using dried mushrooms include the soaking water
100ml/31/2 fluid ounces double cream
1 tbsp chopped parsley
A good pinch of cayenne pepper
Directions
Soak the dried mushrooms if using
Melt the butter in a pan with the olive oil, then add the garlic, onion, leek, potato and cayenne pepper.
Let the vegetables sweat for a few minutes
Clean and chop the mushrooms, then add to the vegetable base to cook through.
Pour in enough vegetable stock to cover the ingredients. Simmer for 10 minutes.
Use a stick blender or transfer the soup to a blender.
Blend the soup to a smooth creamy consistency.
Bring back to just the boil
Season the soup with salt and pepper and add a good glug of cream.
Pour into bowls and garnish with parsley and some more cream
