Fri, 19 November 2021
Tara Walker's Seasonal Mushroom Soup
Serves 4-5
Ingredients:
450g (1 lb) mushrooms
1 medium onion, chopped
25g or a generous knob of butter
Salt and freshly ground pepper
30g (1oz) flour
A few sprigs of thyme, leaves removed.
600ml chicken stock or vegetable stock
A glug of cream, approx 75ml
Optional garnish: Truffle oil
Method:
Melt the butter in a saucepan on a gentle heat. Toss the onions in the butter and add a pinch of salt.
Cover and sweat until softened and golden brown.
Meanwhile, chop up the mushrooms, brushing any dirt off. Try to avoid washing if possible.
Add to the saucepan and cook on a medium heat for 7 or 8 minutes until any juices have been re-absorbed.
Stir the flour and thyme into the onions and mushrooms , cook on a low heat for 2-3 minutes then add the stock to just cover. Increase the heat and bring to a simmer for a couple of minutes.
Blitz with a stick blender or in a liquidiser.
Taste for seasoning and add a dash of cream.
Garnish with thyme and a drizzle of truffle oil.
