We've had so many recipe requests for Chef Verden's Creamy Woodland Mushroom Soup, that we thought it was about time to share it.
This velvety soup is comforting, filling and great for an autumnal or winter day to warm up. It's really simple to make, just don't forget – where possible choose fresh locally grown, organic and seasonal ingredients.
1.5kg Mixed Woodland Mushroom and Button Mushroom 300g Potatoes 2 large Onions 3 White of Leek 3 Litres Light Chicken Stock (or Vegetable Stock) 150 g Butter 1.5 Litres Double Cream
1.Finely Chop the Mushrooms in a food processer and cook slowly in a saucepan with the butter until all the liquid has evaporated. 2.Add the finely chopped onion and leek and cook again until all liquid has disappeared 3.Dice the potato and cook in the stock and cream in a separate pan 4.When the potatoes are cooked combine the two pans, bring to the boil and blend in a powerful blender 5. Strain through a sieve 6. Season and Serve