Serves 4
Based on a recipe by Lindsey Bareham – Little book of big soups
You can use any mushrooms for the soup, the important thing is to use plenty
Ingredients
50g unsalted butter
700 g mixed mushrooms, chopped
2 fat cloves of garlic crushed
1 tbsp parsley, finely chopped
Nutmeg, salt and pepper
570 ml chicken stock (or veg stock)
Juice of ½ Lemon
100 ml double cream
Method
Melt butter and stir in mushrooms. Add garlic and parsley and cook gently for 5 minutes. Season generously with pepper, salt and nutmeg, add stock and bring to the boil. Turn down the heat, cover and simmer for 10 minutes
Liquidise, return to the pan and season further to taste. Add the lemon juice to taste
If the soup isn’t thick enough, and some arrowroot to thicken and the add the cream just before serving
Ridware Hall 