- 90g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 medium onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 500g mushrooms, finely chopped (chestnut or button mushrooms work well)
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp plain flour
- 1l hot chicken stock
- 1 bay leaf
- 4 tbsp single cream
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- small handful flat-leaf parsley, roughly chopped, to serve (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.