-
Put the cauliflower, potato and onion in a large
saucepan with the butter and half of the oil. Gently heat
the contents until they start to sizzle, hen cover with a
lid and sweat over a low heat for about 10 mins, stirring
occasionally. The vegetables should be softened but not
coloured.
-
Pour in the stock and bring to the boil, then pour in the
milk and return gently to a boil. This way, there will be
no scum forming from the milk. Season to taste then
simmer, uncovered, for 10-15 minutes until the vegetables
are soft. Pour in half the cream.
-
Blend everything in a food processor
or blender, in batches. For and extra creamy texture, push the
puree through a sieve with the back of a ladle. Stir in the
rest of the cream. ( If preparing ahead, cool , cover and
chill for up to a day)
-
To serve, pick over the mushrooms. Wild mushrooms can be
gritty so wash them quickly in a bowl of cold water then
drain well and pat dry. Trim the stalks and chop or slice
the mushrooms neatly. Heat the remaining oil in a frying
pan and, when very hot, stir fry the mushrooms quickly
until nicely browned, seasoning with salt and pepper as
you cook them.
-
Reheat the soup until piping hot. Spoon the mushrooms
into the centre and sprinkle lightly with the chives.
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DAILY
DINNERS 
