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

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.