the mighty mushroom lends itself to many dishes and is particularly wonderful as a soup
I like to use a variety of mushrooms for this dish but if you have access to just one variety that's okay, too. The addition of rice is optional here but helps in the thickening process and the cream gives it a lovely smooth velvety texture. Make a statement: create an island in the centre of each bowl with a little mound of cooked spinach topped with a cooked quail leg and carefully spoon the soup around the outside. Eat the quail leg in the fingers and spoon the spinach through the thick soup. Serves: 4
2 medium onions, chopped
2 tablespoons plain flour
1L chicken stock
1-tablespoon long grain rice
1 bay leaf
3 tablespoons thick cream
Wipe the mushrooms carefully to remove any grit or soil. Cut the stalks level with the mushroom caps and chop them up. Peel the mushrooms, save the peel and slice the mushrooms thinly. Set aside.
Place 25g butter in a saucepan, add the mushrooms, peelings, stalks and chopped onion and cover with a cartouche (a piece of baking paper cut into a circle to fit the saucepan size). Press the cartouche down over the mushrooms and place the lid back on the saucepan. Cook on a low heat for five minutes, shaking the pan every now and then. Remove from the heat and discard the cartouche. Add the remaining 25g butter, sprinkle the flour over the top and stir to blend in. Add the stock, season and stir until boiling. Add the rice and the bay leaf, lower the heat to a simmer and cook for 15-20 minutes. Remove the bay leaf, add the cream and blend the soup until you have a smooth, rich finish. Serve immediately.
mushroom soup printable recipe: