Chestnut mushroom soup

A lovely little soup which looks gorgeous served with a swirl of cream

Ingredients (Serves 4)

  • 50g/2oz butter
  • 1 shallot, peeled and finely chopped
  • 450g/1lb chestnut or large, white flat mushrooms, wiped and sliced
  • 300ml/1⁄2pt water
  • 300ml/1⁄2pt full-fat milk
  • 2 tbsp plain flour
  • 2 tbsp chopped fresh chives
  • Salt and freshly ground black pepper
  • 8 tbsp single cream

Melt half the butter in a large pan, add the shallot and mushrooms and sauté for 5 minutes, then pour in the water, cover with a lid and simmer for 15 minutes.

Transfer the mixture to a food processor or blender and whizz until smooth. (If liked, you can now push the purée through a sieve to give a finer texture.)

Return the mushroom mixture to the pan, add the milk, remaining butter and flour, and slowly bring to the boil, stirring with a balloon whisk until the mixture boils and thickens. Season to taste, then stir in half the cream. Divide between warm bowls, then
serve with the remaining cream swirled in.

Activate HELLO! alerts and find out about everything before anyone else.