EASY CREAM OF MUSHROOM SOUP

Cream of mushroom soup packed full of flavour ! How can you make this without lots of effort? For a busy cook, this can be made the night before and finished off later. Take a look at the recipe below.
Using a little cream made a very light and tasty lunch just a little more decadent - without the calories. Each 300ml bowl of soup was around 200 calories; no need to spare the bread!
After ordering a mushroom veloute in a restaurant the other week, we thought we would try to make it ourselves. For a first effort, this was surprisingly good.

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Here's the easy recipe:

CREAM OF MUSHROOM SOUP

Serves 4

300g of chestnut mushrooms, cleaned and sliced

30g of dried, wild mushrooms

one finely diced white onion

a little vegetable oil 

50ml dry vermouth, sherry or white wine

30ml double cream

salt & pepper

one chicken stock cube

enough water to cover the mushrooms

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Put the dried mushrooms into a bowl and cover with warm water while you make the soup.

Heat a small amount of oil in a large frying pan. Add the onion and cook until soft.

Transfer onion to a saucepan.

Add the sliced mushrooms to the saucepan and cook for 3 or 4 minutes. 

Put a few of the sliced mushrooms aside for decoration later.

Transfer mushrooms to saucepan.

Sieve the dried mushrooms - adding the liquid to the saucepan.

Finely chop the dried mushrooms and add to the saucepan. 

Pour the vermouth, sherry or wine into the frying pan, boil then add to the saucepan.

Add the stock cube to the saucepan.

Season with a little salt and pepper (not too much at this stage).

Cover the ingredients with water, bring to the boil and simmer for 10 minutes. 

Turn off the heat and add 30ml double cream. 

Allow to cool, then put the ingredients into a blender. Blend until smooth. Add enough water to thin the soup to your preferred consistency. 

Reheat when ready to serve. 

Heat the mushrooms for decorating. 

Serve with a small swirl of cream. 

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