Creamed Mushroom Soup

Name: Creamed Mushroom Soup
Ingredients: 1 kg button mushrooms, washed, dried and roughly chopped; salt and freshly ground black pepper; 50 g butter; 15 g parsley, finely chopped; 30 g plain flour; 1 medium onion, peeled and roughly chopped; 100 ml double cream; 2 ltr Vegetable Stock; 2 cloves garlic, peeled and chopped; 20 g dried ceps, soaked in water overnight; 1 medium leek, trimmed, washed and roughly chopped; 5 g fresh thyme; selection of wild mushrooms to garnish; 1 bay leaf

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

A variety of mushrooms can be used for this dish. If you are knowledgeable about wild mushrooms you may wish to use freshly harvested ones or some that you have preserved in the season. We have suggested dried ceps or porcini as these are commonly found in supermarkets and delicatessens. Once soaked, they can be put straight into the soup with the strained soaking liquid.

Ingredients

Soup
Vegetarian

Ingredients

Method