A gorgeous creamy soup with a meaty mushroom flavour
Preparation time: 25 minutes
Cooking time: 30 minutes
1. Melt the butter in a saucepan, add the onion and cook over a moderate heat until softened but not browned.
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.
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.
Potato, leek and Stilton soup
Minted pea and watercress soup
Cauliflower cheese soup
Roasted tomato soup
Chicken noodle soup
Gordon’s lasagne
Jamie’s bone-out shoulder roast
Gordon's chilli con carne
Hugh's elderflower champagne
Jamie's fish pie
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.