Cream of Mushroom Soup

We stumbled across this recipe trying to find something to do with excess mushrooms. We both love mushroom soup, but this recipe is a special treat. It is so easy to make and incredibly tasty. It is a beautiful pale colour;  the lemon gives it an extra zip and the parmesan thickens it up a bit. Original version from Simon Hopkinson for Spring, but we tried it in autumn and will be eating it throughout Summer in Australia. If you want to be really naughty (like Simon H) you can add 4 tbsp of double cream before you scatter on the parmesan...but we generally prefer it without the extra cream.

We have also used Porcini mushrooms (soaked on milk and drained then chopped) mixed with closed cup mushrooms; the porcini overwhelms the dish, but if you like a strong mushroom flavour try this alternative. 

Foodstuff you will need: 

175g mushrooms (peeled and sliced) - cultivated closed or open cup mushrooms work best

medium onion (peeled and chopped)

125ml milk

125ml pouring cream

salt and pepper

generous helping of grated nutmeg

25g butter

300ml vegetable or chicken stock

lemon juice to taste (1/2 lemon)

generous helping of grated fresh parmesan

Equipment:

2 medium sized saucepans with lids

Chopping board and knife

Measuring jug

Liquidiser/blender

Ladle

How to throw it together

Place mushrooms, milk and cream and seasonings in a pan and bring to a simmer. Cook very gently with lid on for 20 minutes.

Meanwhile soften the onion in the butter until pale/golden. Then pour in the stock. Simmer for 5 minutes.

Combine the 2 pan-fuls and liquidize until very very smooth

Sharpen with lemon juice and check seasoning.

Reheat without boiling and ladle into individual soup bowls.

Scatter with parmesan and serve immediately.

Great with warm bread or toast.