A friend who is a mushroom hunter brought me about 4 lbs of fresh field mushrooms today. I'm going to make some mushroom soup with half the mushrooms.
2 oz butter
2 medium onions, chopped
1 teaspoon of sea salt
2 stalks celery, chopped
3 med potatoes, peeled and roughly chooped
1.5 lbs of either wild field mushrooms or commercially grown chestnuts or portobello, sliced
A few sliced, fried mushrooms extra to garnish
1 pt (Imperial, not American) chicken stock (or, at a pinch, water)
1 pt 5 oz milk
10 fl oz double cream
freshly ground black pepper
Melt the butetr and add onion. Add salt and cook slowly until onions become transparent but not heavily coloured. Add celery and potatoes and continue to cook over low heat for approx 5 mins. Add mushrooms and continue to toss in the butter for a couple more minutes. Add stock/water and bring to boil. Simmer for about 15 mins or until potatoes are soft. Remove from heat and leave to cool.
Put soup in a blender and blend until smooth. Return to pan and heat gently, gradually, whisk in the milk and cream. Do not allow to boil. Serve with home made oatcakes or bannock, or croutons.
2 oz butter
2 medium onions, chopped
1 teaspoon of sea salt
2 stalks celery, chopped
3 med potatoes, peeled and roughly chooped
1.5 lbs of either wild field mushrooms or commercially grown chestnuts or portobello, sliced
A few sliced, fried mushrooms extra to garnish
1 pt (Imperial, not American) chicken stock (or, at a pinch, water)
1 pt 5 oz milk
10 fl oz double cream
freshly ground black pepper
Melt the butetr and add onion. Add salt and cook slowly until onions become transparent but not heavily coloured. Add celery and potatoes and continue to cook over low heat for approx 5 mins. Add mushrooms and continue to toss in the butter for a couple more minutes. Add stock/water and bring to boil. Simmer for about 15 mins or until potatoes are soft. Remove from heat and leave to cool.
Put soup in a blender and blend until smooth. Return to pan and heat gently, gradually, whisk in the milk and cream. Do not allow to boil. Serve with home made oatcakes or bannock, or croutons.