Wild Mushrooms? Wild?! They were livid! Actually, they weren’t wild because they came from the supermarket, but let’s not be pedantic.

So. Wild and livid?  There’s nothing to get worked up about when making this lovely soup. There’s no getting away from the mushroom flavour. This is mushroom soup that wears a big sign saying, ‘I am SO a Mushroom soup’. Super.

Melt 1/2 stick (2oz) of butter in a large pan.

To that, add 1 finely chopped onion and cook down until soft and translucent.

Start slicing your mountain of mushrooms. I used 300g baby Portabella Mushrooms, 180g Shiitake mushrooms and 100g white mushrooms.

I used these quantities because that’s how they were packaged, so you don’t need to be exacting if yours are slightly different weights or ratios. You do want good mushrooms though. I don’t think a heap of white mushrooms would be particularly exciting.

Slice them up, not too thick, not too thin. That’s helpful, isn’t it? Add them to the onion and stir around.

It will take about 10 mins for the juices to run…

… and for them to then re-absorb them. Keep giving them a stir, because that’s a lot to start with, although, as you can see, they cook down impressively.

Take the pan off the heat and stir in 2 tblsp plain flour.

Put the pan back on the heat and gradually stir in 1 litre (4 cups) beef stock. I used 500ml of proper beef stock and 500ml made up with a stock cube.

Once that’s all in, add 1/4 tsp white pepper, a couple of good rasps of a nutmeg, a tbsp of fresh lemon juice and 1/4 cup Madeira (the booze is optional, of course)

Simmer that for about 10-15 mins.

Taste and adjust the seasoning – it will need some salt and probably some black pepper, but I am a black pepper fiend, so that might just be me.

Remove 2 ladles of soup to a bowl

and liquidise the rest,

then return the 2 ladles back to it and stir through. This gives a nice variation of texture, but you could leave the lot as it is for a chunky soup, or liquidise it all for a smooth experience.

Stir through a little single cream and serve, with some chopped chives or parsley on top to give it a little colour.

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Wild Mushroom Soup

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(adapted from ‘The Pastry Queen’)

1/2 stick or 60g butter
1 onion, finely chopped
300g baby portabella mushrooms, sliced (known as Cremini in the US, apparently)
180g Shiitake mushrooms, sliced
100g brown cap mushrooms, sliced   (NB. I used these quantities because that’s how they were packaged – you don’t have to be exact to the gram.)

2 tblsp plain flour
1 litre stock (I used 500ml beef stock made with a stock cube and 500ml beef stock, proper)
1/4 tsp white pepper
1/4 tsp, or a couple of good rasps of nutmeg
1 tbsp fresh lemon juice
1/4 cup Madeira (optional)

salt and black pepper
drizzle of single cream to serve (optional)

Melt the butter in a large pan.
Add the onion and saute until translucent.
Add the mushrooms and fry on a medium heat until the juices run and are then reabsorbed. Takes about 10 mins.

Take the pan off the heat and stir in the flour.

Return the pan to a low heat and slowly, stirring, add the stock. I warmed my stock to help things along a bit.
Add the pepper, nutmeg, lemon juice and Madeira. Simmer for 10-15 minutes.

Remove 2 ladles of soup and liquidise the remainder. Return the 2 ladles worth to the pot and stir to combine. This gives a nice mix of textures. Equally, you could leave it as it is or liquidise the lot. Your choice.
Add a drizzle of cream, stir in and serve with chopped chives or parsley as a garnish.