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Mushroom Soup serves 4-6
Ingredients:
2 large onions, sliced
1 tbsp oil
1.25kg chestnut mushrooms, halved
3 gloves garlic
1.5l mushroom/vegetable stock
1/2 glass dry white wine
2 bay leaves
3 tbsp cornflour made into a paste
Glug milk
Method:
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Heat the oil in a medium sized saucepan.
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Add the onions and a pinch of salt.
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Add the garlic and stir.
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Add the mushrooms and stir. Fry for 5 mins.
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Add the stock and bay leaves and bring to the boil. Add the wine.
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Boil for around 20 mins then add the cornflour & stir.
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Blitz well and add a glug of milk.
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Season with salt and pepper to taste. Drizzle with truffle oil if you fancy.

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