Smoked mushroom soup

by Fiona Smith | Cuisine issue #128
Serves: 6This simple soup is based on one of my all-time favourites. The soup is rich, thick and packed with flavour, so just serve a small amount.

If you want to make more of a meal for four people, add 1⁄2 cup cream and a little water then serve it with crusty bread. If smoked mushrooms are not available you can replace them with 250g extra flat mushrooms and replace the salt with smoked salt toget the smoky flavour.

2 tablespoons olive oil
500g flat mushrooms, sliced
1⁄2 teaspoon salt
170g smoked mushrooms, sliced
500ml good-quality chicken or vegetable stock (low or no salt)
1⁄4 cup sherry (I used Amontillado, a medium-dry sherry)
1⁄4 cup crème fraîche
freshly ground black pepper
25g butter
100g mixed mushrooms (I used Mushroom King exotic mushroom medley)
3 tablespoons marjoram or oregano leaves

Heat the oil in a saucepan over medium heat. Add the flat mushrooms and salt and cook for 10 minutes or until soft. Add the smoked mushrooms and the stock and simmer for 5 minutes. Using a stick bender, blend to a purée (or do this in a blender then return to the pan). Heat to a low simmer then stir in the sherry and crème fraîche and season with pepper to taste.

Heat the butter in a frying pan and sauté the mixed mushrooms and marjoram or oregano for 1 minute.

Divide the soup among 6 warmed bowls and top with a few sautéed mushrooms.


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