Creamy mushroom soup
By: Thomasina Miers From: Food Uncut
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- makes about 2 litres
A dash of truffle oil gives Thomasina Mier's mushroom soup a deep and earthy flavour
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Ingredients
- 750g field mushrooms
- 250g wild Mushrooms
- 2 tsp Butter
- 2 large Shallots, chopped
- 1 clove Garlic, sliced
- 1 litre chicken stock
- 500ml Milk
- 100ml double cream
- Truffle oil, to taste
- salt and black pepper
Method
1. Roughly chop the mushrooms.2. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.
3. Add the mushrooms and cook until softened - about 5-7 minutes.
4. Cover with the chicken stock and milk and simmer for a further 20 minutes.
5. Using an electric hand blender, whiz the soup until smooth. Pass through a sieve into a clean saucepan to remove any mushroom pieces.
6. Stir in the cream and season with truffle oil, salt and pepper. Reheat the soup before serving.
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Latest Comment
Lovely.Makes a nice starter. The second time I made some, I put a de-seeded red chilli in with the rest of the ingredients, (finely chopped and the pith removed) and a heaped tsp of dried parsely. This gave it a bit of bite and and colour. Very nice!!