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Christmas Star
Rich Mushroom Soup

Serves 6 as a starter

You will need

250g open cap mushrooms, chopped
250g chestnut mushrooms, chopped
2 cloves garlic, finely chopped
1 onion, chopped
2 pints vegetable stock
glass of red wine
1 - 2 tbsp soy sauce
2 tbsp light olive or vegetable oil
a generous slice butter
salt & pepper
200 ml double cream

1. Fry onion and garlic in the oil and butter for a few minutes until soft and translucent.
2. Add mushrooms and fry gently, stirring regularly for about 4-5 minutes.
3. Pour in the glass of red wine and let it bubble for a minute, then add the hot vegetable stock.
4. Add 1 tbsp soy sauce, season with salt and pepper and bring to the boil.
5. Cover partially and simmer on a gentle heat for 20 30 minutes, until all vegetables are tender.
6. Leave to cool for about 20 minutes, then process in small batches in a blender or food processor. Add a little more stock or water if the mixture is too dry, until a smooth but thick soup consistency is reached.
7. Taste and add remaining soy sauce and more salt and pepper to taste if required.
8. At this point, the soup can be cooled and then transferred to a freezer proof container and frozen until required.
9. When required, defrost thoroughly and gently re-heat.
10. Stir in half the cream to taste and then serve in bowls with a swirl of cream on the top of each.

 
 
 
 
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