The intense mushroom flavour of this soup is its raison d’etre, and I don’t try to camouflage it. The cream and butter make it very rich and silky smooth, and they don’t detract from the flavour at all.
Recipe courtesy of "How to Cook the Perfect..." by Marcus Wareing, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|750 g wide cap field mushrooms||250 ml double cream|
|125 ml olive oil||100 g unsalted butter, diced|
|3 large shallots, finely sliced||Sea salt and freshly milled white pepper|
|2 garlic cloves, finely chopped||5 tbsp double cream|
|Juice of 1/2 lemon||1-2 small shallots, finely diced|
|1 liter hot Chicken Stock||A few stems of fresh chives, finely snipped|
Wipe the mushrooms clean with a damp cloth, then slice them thinly. Heat the oil in a large, heavy pan. Add the shallots and cook over a low heat for a few minutes until softened, then stir in the garlic and soften for a minute or two longer. Add the mushrooms and sprinkle with a little salt. Increase the heat to get the mushrooms cooking, then toss and stir to mix them with the shallots and garlic. Cover and cook gently for 5–8 minutes, stirring occasionally.
Squeeze in the lemon juice and reduce a little, then pour in the stock and stir well. Increase the heat to high and bring to the boil. Turn the heat down and simmer uncovered for 10 minutes, stirring occasionally, until the mushrooms are really soft.
Puree the soup in a blender in batches, adding the cream while the machine is running. Keep blending until smooth.
Make the shallot and herb cream by lightly whipping the cream, then adding the shallots, herbs, and seasoning. Fold the ingredients together until well combined.
To finish, pour the soup into a clean pan and heat through, whisking in the diced butter until melted. Taste for seasoning, then ladle into warmed bowls and top with the shallot and herb cream.
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