This soup is really really tasty, if you like mushrooms of course, which a surprising amount of people don't! What the hell! They're fecking lovely! This soup tastes very high end & I'd happily dish it up to others. It requires quite a lot of mushrooms, as they dissolve down to a surprisingly small amount.
Delicious Mushroom soup
Serves 4
6 large field mushrooms or 2 punnets of button mushrooms
1 large onion
1 clove of garlic
2 pints of stock of your choice (I've started using Marigold bouillon powder due to its lack of nasty ingredients)
single cream to taste
a bay leaf
a splash of wine (optional but adds a nice flavour)
salt & freshly ground black pepper
a knob of butter & a little olive oil
Method:
Slice your onion in whatever manner you normally do. Heat the butter and oil over a medium heat. Add the onion and cook on a lowered heat for at least 5 minutes, stirring regularly and taking care it doesn't burn. The longer cooking will add flavour to the soup.
Meanwhile, wash, dry and chop your mushrooms. Finely dice the clove of garlic.
Add the mushrooms to the pan with the onion & stir to coat. Let cook until all the liquid is released and the pan starts to get dry again, approximately 7 minutes. Add the garlic and cook for 1 minute. Then add your splash of wine & increase the heat until the alcohol cooks off.
Add the stock and the bay leaf. Bring to the boil briefly and then reduce the heat to quite low. Season, cover the pot and leave to simmer for 30 minutes or so.
Remove the bay leaf and liquidize with a hand blender. Add about half a cup of cream and stir, then serve. If you are storing it, then leave out the cream and just add a little as you reheat individual portions. Enjoy!
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