3oz Butter or Margarine
1 Large Onion peeled and chopped
1 Clove Garlic crushed
12oz Open or Cup Mushrooms
1 ½ pt vegetable stock
Salt and Pepper
Good pinch Ground Mace or Nutmeg
½ pt Milk
2-3 teaspoons Lemon Juice
¼ pt single (light) or soured cream
Melt the fat in a saucepan, add the onion and garlic and fry gently for about 5 minutes or until soft.
Roughly chop about 8oz of the mushrooms, add to the pan and continue to cook for a few minutes until quite soft.
Stir in the flour and cook for a minute or two, stirring continuously, then gradually add the stock and bring to the boil. Season with salt and pepper and add the mace or nutmeg. Cover the pan and simmer gently for 15 to 20 minutes or until tender.
Cool a little, then rub the soup through a sieve, or puree in a blender or food processor. Return to a clean pan.
Finely chop the remaining mushrooms and add to the soup with the milk and lemon juice. Bring back to the boil and simmer gently for 5 to 10 minutes.
If you are making ahead you can now leave the soup to cool before freezing for up to two months. Thaw over night in the fridge before heating on the stove.
Stir in the cream or soured cream, adjust seasoning and serve very hot, sprinkled with chopped chives or parsley.
Products UsedMasterClass Non-Stick Heavy Duty 20cm Saucepan
Colourworks Silicone Spatula
KitchenCraft Stainless Steel Drum Sieve