Mushroom Soup

[Lonelymum]

I googled and found this recipe from the university of Portsmouth but it sound a bit studenty and basic. Anyone got a more luxurious/grown up recipe for mushroom soup please?

[suzywong]

Oh my god how unspeakably grim

I can just see the students going to the market for the mushrooms, maybe stopping in for a shandy at the Mighty Fine on the way home and boiling this conncoction up and drinking it in a squalid bedsit on Alfred Road



No, Suzywong, that was you 19 years ago, it's OK now, come towards the light.


Mushroom soup, well I would make a duxelle of mushrooms and shallotts by whizzing them in the blender until finely chopped but not mushy, sauteing this in olive oil while stirring frequently and adding salt and white pepper, 1 clove of chopped garlic and some dried mixed herbs. When the water starts to come out of the mushrooms I would throw in a glass of white wine, reduce for a few minutes and then add a good stock and a bit of dissolved cornflour and simmer for 15 minutes, stir through some cream or creme fraiche and maybe a dash of soy sauce to add some depth of flavour.

[Lonelymum]

Thank you very much. A duxelle of what?

[suzywong]

a duxelle is a poncey name for finely diced mushrooms and shallotts, if Soupy hadn't been secretly in labour I'm sure she would have come on and added her two pence worth and all.

[Lonelymum]

Made it this pm and it is lovely, thank you.