This is the recipe I used for my first attempt at a mushroom soup. Turned out ok. The people I tried it out on mostly liked it, with one exception. She didn’t say she didn’t like it, just ummed and ahhed in a non-committal way. Then finally, when pressed, gave her honest opinion: “It looks a bit like mud.”
(For anyone put off by the idea of Mud Soup I’d suggest using a lighter-coloured mushroom.)
3 cloves of garlic
50g / 2oz butter
300g / 9oz mushrooms
2 / 3 sprigs fresh thyme, leaves only
600ml / 1 pint chicken or vegetable stock
1. Sweat the leeks and garlic in the butter for about five minutes, till softened.
2. Add the mushrooms and thyme and cook on high for two or three minutes.
3. Pour over the stock and cook for five minutes.
4. Blend till smooth.
Garnish with thyme, and if you want to up the calorific value you can add a dash of cream.