This isn’t the most beautiful soup but the flavour is lovely and it’s quick and esy to make with easily accessible ingredients. My pic doesn’t do it justice (no change there then) but it comes highly recommended, delicious with a separately poached egg added just before serving or with crusty bread and butter for dunking. A dash of sherry isn’t obligatory but it always cheers up mushroom soup.
Serves 2, generously
Prep: 20 min
Serves: 20 min
4 spring onions
25g butter
150g baby chestnut mushrooms
2 garlic cloves
1 small lemon
50g breadcrumbs
750ml chicken stock
dash of sherry
100g young spinach
handful flat leaf parsley leaves
crème fraiche
Trim and finely slice the spring onions and soften gently in 25g butter. Wipe the mushrooms to remove any dirt and coarsely chop (don’t be too neat about this and if you use a machine don’t over process). Peel and chop the garlic. Stir the mushrooms and garlic into the softened onion. Microplane (fine zest) half the lemon over the top. Cover and cook, stirring a couple of times, for about 6 minutes. Stir in the breadcrumbs and then add the stock and sherry. Bring up to simmer, simmer partially covered for 5 minutes, stir in the spinach and parsley leaves. Cook for a couple of minutes then blitz. Season to taste with salt and maybe a dash more sherry. Serve very hot with a dollop of crème fraiche.