Mushroom Soup

A mixture of mushrooms, including porcini gives this soup an intensive flavour and a deep mushroom colour. This soup can be made a couple of days beforehand and kept refrigerated then heated through.

Mushroom Soup

30g packet dried porcini mushrooms

25g butter

1 medium onion, chopped

1 clove garlic, grated

900g mixed mushrooms, save a few for garnish

250g brown chestnut mushrooms, quartered

Salt and black pepper

500ml vegetable stock

250ml porcini liquid (from soaking the porcini)

Makes 1 litre.

To finish:

Few saved mushrooms (from above) sautéed in a little butter

Double cream

Truffle oil

Chopped parsley

1. Pour warm water over the porcini mushrooms and leave for 30 minutes to rehydrate. Melt the butter in an AGA Cast-Iron Casserole and gently fry off the onion and garlic on the simmering plate until transparent, but not browned. Add the mixed and chestnut mushrooms, season and cook for 3-4 minutes. Drain the porcini mushrooms, reserving the liquid, and add these to the casserole. Pour in the vegetable stock and the porcini liquid.  

2. Bring the contents to the boil, simmer for 5 minutes and add more water if necessary.  Transfer to the simmering oven for 30-40 minutes until the mushrooms are tender. Allow the soup to cool before placing in a food processor – you may need to do this in two batches – whizz until very smooth.  

3. Reheat the soup, at the same time sauté the reserved mushrooms in a little butter until golden. Serve with a swirl of cream, topped with a sautéed mushroom.  Drizzle with truffle oil and scatter with chopped parsley.

•    Add a splash of dry sherry for special occasions.
•    To make this vegan, substitute the butter for rape seed oil and remove the cream or use a vegan alternative.