Mushroom soup recipe

A gorgeous creamy soup with a meaty mushroom flavour

Preparation time 25 minutes, cooking time 30 minutes

• 25g butter
• 1 large onion, peeled and finely chopped
• 15g (½oz) dried porcini mushrooms, soaked in 225ml (8fl oz) boiling water
• 400g (14oz) large, flat, brown-skinned mushrooms, wiped and roughly chopped
• 600ml (1 pint) vegetable stock
• 500ml milk
• 1 lemon, juice only
• Single cream
• Toasted pine nuts
• Snipped chives

How to make mushroom soup

1. Melt the butter in a saucepan, add the onion and cook over a moderate heat until softened but not browned.

2. Strain the liquid from the porcini and add the drained porcini with the fresh mushrooms to the saucepan. Stir in the stock and milk and bring just to the boil. Reduce the heat, cover and cook for 30 minutes.

3. Allow the soup to cool slightly and purée in a blender or food processor. Season well, and add lemon juice to taste. Serve with a swirl of cream and toasted pine nuts and chives.

Tip: Dried porcini add a rich depth to this soup; they also taste good made into risotto for a store cupboard supper topped with a little crispy bacon or grated cheese.

© Just One Pot Dairy cookbook