Saturday, 25 January 2014

Soup de Joure: Cream of Mushroom Soup with Leek and Pinot Grigio

I understand that not everyone is a fan of our friendly neighborhood fungus. Although, with its unique flavor, delicate texture and versatile use, the mushroom is up there on a gourmet chefs top list of ingredients. However, I do think I know the reason for many people being repelled by humble fungi, I'm sure many of us have experienced that slimy, sliced mushroom glaring at you from mums ever so slightly overcooked bolognese. Or maybe grans rather watery Stroganoff. When I was a child I used to avoid Mushrooms like the plague. But when you first try a properly prepared dish, you can really appreciate them.  Mushrooms are delicate in a way that they are often overcooked, however a dish like this soup is fool proof. Bon Appetit!

600g Button Mushrooms (Sliced)
1-2 Onions (Chopped)
1 Bulbs of Garlic (Peeled)
1 Leek (Chopped)
1 Stick of Celery (Chopped)
50ml of White Wine
50ml of Cream
25g Butter
25g Flour
1.5L Vegetable or Chicken Stock

1. Heat a large sauce pan on medium heat with the Butter. Add and lightly saute the Mushrooms, Onions, Garlic, Leek and Celery.
2. Once the vegetables begin to cook, add the white wine and reduce. This eliminates any alcohol and enhances the flavor.
3. Add the Flour and mix well so that the liquid forms a Roux. This will be your thickening agent.
4. Add the Stock of your choice and bring to the boil then simmer for 15-20 minutes. Season well.
5. Blend the soup then add the Cream. Blend again. Season again to taste.
6. Serve with some chopped herbs, croutons or swirl of cream.

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