Ingredients:
500g Girolles
500g Chestnut Mushrooms
750g White Cup Mushrooms
4 cloves garlic, diced
1 large red onion diced
Handful parsley , Chopped
250g Butter
1 Litre of Vegetable stock
300ml Single Cream
Salt, Pepper.
Truffle Oil (Optional)
Crusty Bread to accompany
Put the butter into a large pan on a high heat. Add the onion and garlic. Stir frequently
Sweat down until the onions are caramelised slightly.
Add about ¼ of the stock (250ml), and stir more.
After a minute add all the,mushrooms. Stir more.
Add another 250ml of the stock.
Turn to a medium heat and stir occasionally for about 20 minutes.
Add remaining stock, with a good pinch of salt and a decent dose of ground black pepper.
Turn the heat up, stir and bring to a good simmer whilst stirring again.
After 10 minutes, add all the parsley and stir well.
After another minute, add the cream.
Turn the heat down again and leave to simmer for a few minutes
Turn the heat off and leave for a few more minutes to cool slightly.
Use your stick blender to blend it into a smooth consistency.
Taste it.
Add truffle oil, sparingly or as you dare!
Serve and Enjoy with your crusty bread side.
Clare, you said in the video that you knew how to use an immersion blender. It got me thinking, is there a wrong way? Just curious.
FYI: I made soup based on your recipe with just white button mushrooms and dried Porchinis (gifted from a friend recently returned from Italy). I relied heavily on some mushroom Umami seasoning from Trader Joe, but it’s delicious. Had to stop myself after 2 helpings . Thanks for the inspiration!