Cream of Mushroom Soup
Proper mushroom soup — deeply savoury, velvety, nothing like the tin. Browning the mushrooms first is the whole secret.
Method
- Heat 2 tablespoons of oil in a large saucepan over a medium-high heat. Brown the mushrooms in batches, 4–5 minutes per batch, adding more oil as needed. Don't rush this — the colour is the flavour. Set a few golden pieces aside for the top.
- Add the butter and shallots to the pan and soften for 5 minutes. Add the garlic and thyme for the last minute.
- Return the mushrooms, pour in the stock and simmer gently for 10 minutes.
- Blend until smooth — or leave it half-blended if you like texture. Stir in the cream and warm through without boiling.
- Season well and serve topped with the reserved mushrooms, chives and a swirl of cream.
Cook it with
Shop the box
The Classic Mushroom Mix
Picked at our New Forest farm and sent on a tracked overnight service.