Mushroom Soup

Ingredients

Directions

Cook the onions until softened over a low heat with a little olive oil, around 10 minutes. When soft and translucent add the garlic and chopped field mushrooms. Continue to cook until the mushrooms start to release their juices. Add the wine if using, followed by the stock and mushroom salt and bring up to the boil.
Reduce the heat to low and simmer for 5 minutes. Add the cream and cook for a further 5 minutes. Roughly blend with a stick blender, I like it to be smooth chunky, but this can be to your own preference
Add the sliced button mushrooms and tarragon, continue simmering until soft, around 3 minutes . Slake the cornflour with a little cold water to make a smooth paste and stir into the soup to thicken, keeping the heat low cook for 1 minute .
Taste to season, at this point I add black pepper, maybe a little extra WILD MUSHROOM SALT and lots of fresh parsley

Try This

A tiny drip of fresh lemon juice can help to really bring out the mushroomyness

Reduce the stock to 500ml make a mushroom sauce for chicken or steak

Replace one or both onions with leeks

Use leftover mashed potatoes to thicken instead of cornflour

Omit the cream and replace with milk or more stock

Swap out the vegetable stock to chicken or beef

Use dry sherry instead of wine

Use thyme instead of tarragon