You can use any edible mushrooms for this dish, but try to include ceps or chanterelles. However, when you tramp through the fields and woodlands on a fine autumn Sunday morning, be sure to bring your
Boil the potatoes in the stock until soft, then pass through a sieve into another saucepan. Sauté the mushrooms in the lard with the onions for about 10 minutes until soft, season with salt and pepper and add the mixture to the potato purée. Cover the soup and allow it to steep over a very low heat for 10 to 15 minutes – you must keep it well beneath simmering point. Before serving, add the cream and herbs.
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