Mushroom Soup

This is most definitely a lick your bowl clean worthy recipe for all those fungi loving foodies out there, and I whipped it up in only half an hour!

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This is one of the very rare recipes I’m going to tell you to measure your oil! Shock horror, I know! A good glug just won’t cut it in this one I’m afraid.

Start by heating 4 tablespoons of Olive Oil in your large saucepan over a medium heat, before melting 4 tablespoons of butter in it.

Bung in 1kg of sliced mushrooms to cook down until they’ve released most of their liquid. Grab a few out to set aside for garnish later on.

Throw in 3 teaspoons of minced garlic & just let that cook off for a minute before whacking in 3/4 teaspoon of dried Tarragon & 1 litre of chicken stock (you can use Veggie stock instead if that’s what floats your boat). Bring that lot to a simmer & allow it to cook away, uncovered, for a good 10 minutes.

Remove the soup from the heat & grab good old Mr Buzzy (aka stick blender) to blend it all well before whisking in 1/2 cup of thickened cream in a slow, steady stream.

Season ever so generously with salt & white pepper before serving in large bowls & garnishing with a flourish of thickened cream drizzled from a teaspoon & those reserved cooked mushrooms from earlier.

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