Annie Bell's Magic Mushroom Soup
Over a year ago
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Ingredients
- 750g chestnut (or mixed) mushrooms
- 2 tbsp olive oil and 30g butter
- 3 shallots peeled and chopped
- 1 garlic clove peeled and chopped
- 1 tbsp thyme leaves
- Sea salt and black pepper
- 1 litre good vegetable or chicken stock
- 2 tbsp lemon juice
- 150ml creme fraiche
Accompaniment
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Method
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1
Trim and slice the mushrooms and fry them in a large pan in the oil and butter until softened, 3-4 minutes. Add the shallots, garlic and thyme, season and fry for 2 minutes more.
Add the stock and lemon juice, bring just to the boil, then simmer for 10 minutes. Whiz half the mixture until smooth, and half until chunky. Combine both in a pan, stir in the crème fraîche and gently reheat.
Finish each serving with extra crème fraîche, a few mushrooms browned in butter and a sprig of fresh parsley.
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