Mushroom Soup recipe

Ingredients
50g butter
3 shallots, chopped
500g chestnut mushrooms, sliced
500ml chicken stock (made up from a stock cube)
200ml milk
100ml double cream

Method
1. Melt butter in saucepan. Add shallots and fry 3-4 minutes, or till soft but not coloured. Add mushrooms, and stir. Lower heat, cover with lid, and leave for 10 minutes to let mushrooms become mushy and release their flavour.
2. Add chicken stock and milk, bring to the boil and simmer for 20 minutes.
3. Leave to cool a little before blitzing with (handheld) blender. Stir in the cream and heat (without boiling) before serving. 

This makes quite a thick soup. If you prefer a thinner consistency, add more stock.


by Imelda