Mushroom
Soup

PREPARE

1. Wash mushrooms of any possible bacteria and grit, removing the stalks off any woody mushrooms to prevent the overpowering taste.

NOTE: place washed mushrooms on a tea towel to absorb excess water.

2. Roughly chop the mushrooms to increase the surface area to caramelise.

3. Clean the sand from the white flesh of the leek and cut into thin rings or crescents.

4. Finely dice garlic and thyme

SAUTÉ

5. In a frypan on a medium heat 1/3 cup of vegetable stock and a few handfuls of mushrooms.

NOTE: you are creating a steamy environment to draw out the moisture of the mushrooms

6. Once the pan dries out and the mushrooms start sticking to the pan add a teaspoon of butter and olive oil along with some of the garlic and thyme and sauté until lightly caramelised.

7. Cook the rest of the mushrooms placing them into a bowl ready to simmer at a later stage.

NOTE: cook the mushrooms in batches so you don’t overcrowd the pan, you want all the slices to be touching the pan for even cooking

8. Add a tablespoon of butter and oil to the clean pan and sauté the leek until caramelised to your satisfaction.

NOTE: increased caramelisation increased taste!

9. Deglaze the fry pan with the sherry because you don’t want to leave any taste behind and add to the bowl of mushrooms and onion.

SIMMER

10. Place the vegetable stock into a large pot and bring the vegetable stock to a simmer.

BLITZ

11. Add the mushrooms and the rest of the ingredients in the bowl into to simmering pot of stock and simmer of approximately 15 minutes.

12. Remove from the heat and allow to cool for 15 to 30 minutes to safely blend the soup.

SERVE

13. Serve with a drizzle of cream and or olive oil and a garnish of some reserved sautéed mushrooms, chopped parsley. squeeze of lemon and croutons if you like.