Michael's Mushroom Soup
A community recipe by scoffypigNot tested or verified by Nigella.com
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Soak dried mushrooms in warm water for 25 mins. Retain liquid. Sauté onion and potato until soft. Slice the mushrooms and add with the drained soaked mushrooms and tarragon Add 2 pints stock. Simmer until all is very soft. Liquidise. Swirl in single cream.
Soak dried mushrooms in warm water for 25 mins. Retain liquid. Sauté onion and potato until soft. Slice the mushrooms and add with the drained soaked mushrooms and tarragon Add 2 pints stock. Simmer until all is very soft. Liquidise. Swirl in heavy cream.
Introduction
A gorgeous dinner-party soup. Makes 3 pints.
A gorgeous dinner-party soup. Makes 3 pints.
Ingredients
Serves: 4
Metric
Cups
- 60 grams butter
- 1 onion (thinly sliced)
- 240 grams potatoes (thinly sliced)
- 250 grams flat mushrooms
- 125 grams chestnut mushrooms
- 12 grams shiitake mushrooms
- 1 teaspoon fresh tarragon
- freshly ground pepper
- ⅞ litre vegetable stock
- single cream (to finish)
- 2⅛ ounces butter
- 1 onion (thinly sliced)
- 8½ ounces potatoes (thinly sliced)
- 8⅚ ounces portobello mushrooms
- 4⅖ ounces cremini mushrooms
- ⅖ ounce shiitake mushrooms
- 1 teaspoon fresh tarragon
- freshly ground pepper
- 1⅔ pints vegetable broth
- heavy cream (to finish)
Method
Michael's Mushroom Soup is a community recipe submitted by scoffypig and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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