I’d been given a pile of field mushrooms and they needed using, so I made a huge pot of soup. This serves between 8-10 people, but I’m mostly going to freeze it in portions. (adding the milk only once defrosted) Sweet, silky in texture, rich in flavour and deep charcoal in colour.
Field Mushroom Soup
2 heads garlic
a little olive oil
a large knob butter
zest of 2 and juice of 1 lemon
1.2 kg field mushrooms or other mixed edible mushrooms
1400 ml vegetable or chicken stock
1 litre milk
Fried breadcrumbs would’ve been a good as a crunchy texture sprinkled on top too.
salt and freshly ground black pepper
1. Wrap the whole garlic bulbs in foil, sprinkle with a little olive oil and bang in a hot oven about 200 C for anything between 25-45 minutes or until the flesh feels very soft when poked. Set aside to cool.
2. Melt the butter in a large pan. Chop the onion and fry in the butter with the finely grated zest of the 2 lemons, until the onion has softened. Squeeze the soft garlic from the bulbs and add to the pan.
3. Roughly chop the mushrooms and toss in the pot. Season and cook, half covered, until softened, turning occasionally. Pour in the stock, bring to a boil and simmer for 10 minutes.
4. Let it cool for at least 10 minutes, before blending until smooth. Return to the pot. Season again and add the juice of half a lemon. Pour in the milk, (you should have a good silky soup now), bring to a boil again, taste again and adjust with more seasoning and lemon juice.
5. Chop a little parsley and sprinkle this over to serve. Like I said, fried breadcrumbs would be good too.