Mushroom Soup
A simple mushroom soup recipe perfect for a starter or snack
450g / 1lb closed cup mushrooms
568ml / 1 pint milk
568ml / 1 pint vegetable stock
450g / 1lb potatoes
1 sweet potato
1 medium onion
Butter for frying
Sprig of rosemary
Sprig of thyme
1 bay leaf
25g / 1oz mature cheddar cheese (grated)
25g / 1oz fresh Parmigiano-Reggiano (grated)
25ml double cream
Stick Blender
Large Stock Pot
Spud Peeler
Sieve
Bring the milk to the boil in a saucepan and add the rosemary, thyme and bay leaf. Turn off the heat and leave to infuse for approx 1 hour.
Sauté the onion in a large frying pan until soft but not coloured.
Chop the potatoes and sweet potato into 10mm / 3/8” cubes and put in a pan with the onion.
Pour in 1 pint of vegetable stock. Bring to the boil and then reduce heat, simmer until the potato is cooked.
Slice the mushrooms and fry in butter until they are soft then add to the saucepan and gently blend with a stick blender.
Remove the herbs from the milk and add to the potato and mushrooms. Blend again to a semi-smooth consistency.
Bring back to a simmer and add the grated cheeses and the double cream. Stir until all the cheese has melted.