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Cream of Mushroom Soup |
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| Serves 4 |
Prep 30 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
35g butter
Splash olive oil
4 shallots, finely chopped
500g chestnut mushrooms, finely sliced
250g mixed wild mushrooms, chopped
1 litre vegetable stock
100ml double cream
2 tbsp chopped fresh tarragon
chopped herbs of your choice to garnish
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Heat the butter and oil in a
large deep frying pan over a medium heat. Add the shallots
and mushrooms and fry for 5-6 minutes until starting to
soften. Increase the heat to high and fry for 10 minutes
more until golden.
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Pour in the stock, bring to the boil, then reduce
the heat and simmer for 8-10 minutes.
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Remove from the heat and leave
to cool slightly. Use a stick blender to whizz the soup to
a smooth consistency.
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Heat the soup until piping
hot, stir in the cream and herbs and season. Serve
immediately, sprinkled with the herbs.
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Tips This recipe is easily
doubled if you’re serving more people.
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The whizzed, cooled soup will
keep covered and chilled for up to 3 days.
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DAILY
DINNERS 
