Name: Black Mushroom Soup
Yield: Serves 6
Ingredients: about 20 sage leaves, chopped; 100 ml/3½ fl oz olive oil; 1 litre/1¾ pints water or chicken stock; 200 g/7 oz small soup pasta, such as ditalini, mezzi tubetti or conchigliette; freshly grated Parmesan cheese / grilled country-style bread rubbed with garlic (optional); salt and freshly ground black pepper; juice of 1 or more lemons, to taste; a couple of mint sprigs, chopped just before you add them to the pan; 2 garlic cloves, sliced; 800 g/1¾ lb field mushrooms, finely sliced; 1 celery stick, finely chopped; 1 large leek, finely chopped; 1 large onion, finely chopped; 25 g/1 oz dried ceps (or more if you want deeper notes to the end result)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This has the appearance of a broth or consommé. The addition of tiny soup pasta makes it more substantial but I sometimes prefer to serve it over a large slice of grilled bread.

Ingredients

25 g/1 oz dried ceps (or more if you want deeper notes to the end result)
1 large onion, finely chopped

Method

Soak the dried ceps in 1 litre/1¾ pints hot water for 30 minutes. In a covered pan, gently cook the onion, leek, celery, garlic, field mushrooms and sage in the olive oil with some salt. When the mushrooms

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Black Mushroom Soup

Ingredients

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