PRINT FRIENDLY PAGE
Roasted Garlic & Wood Mushroom Soup
Michael Moore
Serving Size: Serves 6-8
CHEFS TIP
A must in the Autumn this soup can become a sauce by blending and reducing it, serve with roast chicken.
INGREDIENTS
300g field mushrooms
200g swiss brown mushrooms
200g button mushrooms
1 punnet enoki mushrooms
1 clove garlic
1 leek (washed and finely chopped)
1 onion (finely chopped)
Black pepper and sea salt
1 litre vegetable stock
350ml cream
Pinch porcini powder
Splash white wine
2 tablespoons Dijon mustard
1 sprig lemon thyme
150 butter
100mls olive oil
METHOD
Melt the butter in the microwave . Cut the field, button and the swiss brown mushrooms into wedges then rub them with the melted butter season with salt and pepper and roast in a hot oven for 15 mins.
In a saucepan place the olive oil with the garlic, leek and the onion cook together for 10 mins, remove the mushrooms from the oven add a splash of white wine and the veg stock bring to the boil and simmer for 5 mins.
Add the mushrooms and the stock onto the leeks and onions and bring to the boil for 5 mins.
Add the boiled cream and a pinch of porcini powder then blend up together.
Season with plenty of sea salt and pepper add some mustard and the lemon thyme.
Kerri-anne 10/06/08