With this as my inspiration I wanted to create a smooth mushroom soup. Creamy in texture but deep and complex in flavour. It may not be courtesy of my Grandma but I hope she'd be proud of me. This recipe makes six portions and the volume of raw mushroom means you need a very large pan (at least 28cm). If you don't have a large enough pan, just halve the quantities.
Creamy Mushroom Soup
- 30g butter
- 300g mushroooms, roughly chopped
- 1 onion, roughly chopped
- 2 sticks celery, roughly chopped
- 1 stick carrot
- 1 garlic clove, chopped
- 300g potatoes, chopped into approx 2cm cubes
- 1 litre vegetable stock
- 2 tblsp crème fraiche
- 2 tblsp thyme
- 50g mushrooms, finely sliced
- 25g butter
- 1 tbsp brandy
- handful of thyme leaves
- cubed bread
- 4 tblsp olive oil
- In your largest pan melt the butter and sauté the onion, celery and carrot for 10 minutes or until softened. Then add the chopped garlic and cook for a further 2-3 mins.
- Stir in the mushrooms carefully (you really do need a large pan for this) and sauté for 5-10 mins or until soft. Add the potato and the stock and bring to the boil, then immediately reduce the heat to a simmer for 30 mins.
- While the soup is simmering sauté the sliced mushroom in the butter for 10 mins or until soft and golden brown, flambé in the brandy until flames have died down and then set the mushrooms to one side. Now heat the 4 tbsp of oil in the same pan and lightly fry handfuls of cubed bread until golden, then leave to drain on a paper towel.
- When the soup has simmered, use a slotted spoon to transfer the vegetables and mushroom to a blender and process until smooth. It's entirely up to you how smooth you wish the final soup to be. Now gradually add the stock until you have the consistency you prefer. Season to taste.
- Transfer the soup back to your pan and on a low heat stir through the crème fraiche until it has completely dissolved. Do not let it boil at this stage, you just want to heat it through.
- Garnish with croutons, fried mushroom slices and thyme.