Portobello mushroom soup with bay leaf chantilly

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Mushroom soupPortobello mushroom soup with bay leaf chantilly

This mushroom soup has it all – it’s warming, comforting and homely, as well as being ready to serve in less than 30 minutes. The bay leaves add a lovely earthiness and perfumed aroma, and the onion and Madeira help bring a touch of sweetness and another layer of flavour.

Ingredients

Serves 6 4 bay leaves
200ml double cream
1 large onion
250g Portobello mushrooms
100g button mushrooms
300ml single cream
1 litre milk
200ml cold water
50g butter
table salt
50ml dark sweet Madeira wine
To Serve
black pepper
6 small bay leaves
crusty bread

Preparation 

If you have time, immerse 2 bay leaves in the pot of double cream and leave in the fridge overnight. To make the soup in 30 minutes, finely shred 2 bay leaves and stir into the cream. Peel and finely dice the onion. Finely slice both types of mushroom.

Method 

1. Bring the single cream, milk and water slowly to the boil in a large saucepan.
2. Meanwhile, slowly sweat the onion in another large saucepan with the butter, the remaining 2 bay leaves and some salt.
3.Once the onion is translucent, add the mushrooms and cook over a higher heat until the moisture cooks out and they begin to fry.
4. Now add the Madeira and reduce to a sticky glaze.
5. Pour in the boiling liquid, stir well and bring back to the boil.
6. Speed is of the essence here, to retain flavour. Cook for no more than 5 minutes, then purée the soup in a blender until smooth. Don’t forget to remove the bay leaves before blending!
7. If you have infused the cream overnight, remove the whole bay leaves before whisking the cream to a light Chantilly – it should thicken and drop resentfully off a spoon. If your cream has shredded bay leaves in it, you can whisk it with them in.
8. Pass the soup through a fine sieve.
9. Taste for seasoning, and top each serving with a spoonful of bay leaf Chantilly, a grinding of
pepper and a small bay leaf.
10. Have crusty bread at the ready.


 

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