Mushroom soup is always a favourite, however, we think that this particular one adds something extra. Using two different types of mushrooms provides the soup with varying textures and flavours so that every mouthful is a taste of something different. This soup works perfectly as a lunchtime treat with a delicious crusty roll of bread and is always a crowd pleaser when used as a starter for a family meal or special occasion.
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HOW TO MAKE WILD MUSHROOM AND GARLIC SOUP
- 4 tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 225g (8oz) wild mushrooms, washed and trimmed
- 225g (8oz) shiitake mushrooms, wiped, trimmed and sliced
- 150ml (¼pt) dry white wine
- 500ml (18fl oz) vegetable stock
- 284ml carton double cream
- 1 garlic butter and rosemary focaccia loaf, halved and quartered
- 100g (4oz) Gruyère cheese, grated
- freshly chopped flat-leaf parsley
Heat the oil in a large, heavy-based pan and cook the shallots and garlic until softened, but not coloured. Add the mushrooms and cook gently for 10 minutes, stirring frequently.
Add the wine and cook until half the wine has evaporated. Add the stock, mix well and cook for 10 minutes. Add the cream, mix well and cook for a further 5 minutes. Season to taste.
Meanwhile, preheat the oven to 200 C, 180 C fan oven, 400 F, gas 6. Arrange the focaccia on a baking tray, sprinkle with cheese and bake for 10 to 15 minutes until the cheese is bubbling. Cut into slices. Ladle the soup into bowls, garnish with parsley and serve with wedges of the bread.
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