Portobello Mushroom Soup with Bay Leaf Chantilly

Name: Portobello Mushroom Soup with Bay Leaf Chantilly
Yield: Serves 6
Ingredients: 4 bay leaves; 200 ml double cream; 100 g button mushrooms; 300 ml single cream; 1 large onion; 250 g Portobello mushrooms; black pepper; 50 ml dark sweet Madeira wine; crusty bread; 6 small bay leaves; 200 ml cold water; 1 litre milk; table salt; 50 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This mushroom soup has it all - it’s warming, comforting and homely, as well as being ready to serve in less than 30 minutes. The bay leaves add a lovely earthiness and perfumed aroma, and the onion and Madeira help bring a touch of sweetness and another layer of flavour.

Ingredients

4 bay leaves
200 ml double cream
1 large onion

Soup
Vegetarian

Method

Preparation

If you have time, immerse 2 bay leaves in the pot of double cream and leave in the fridge overnight. To make the soup in 30 minutes, finely shred 2 bay leaves and stir into the cream.

Peel and finely dice the onion. Finely slice both types of mushroom.

Bring the single cream, milk and wate