Shaggy Ink Cap Mushroom Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
50g stale white bread 
Shaggy Ink Cap Mushroom Soup Preparation:Method:Roughly tear the milk, add to a bowl and pour in just enough milk to moisten. Meanwhile, melt the butter in a pan and stir-in the mushrooms. Cover and allow to sweat for about 3 minutes. Squeeze the excess milk from the bread then tear into smaller pieces and add to the mushroom mix along with the garlic, parsley, nutmeg and chicken stock. Bring the mixture to a boil then reduce to a gentle simmer and cook for 10 minutes. Allow to cool a little then transfer to a blender and liquidize. Return the soup to the pan, bring back to a boil, stir-in the cream, season to taste and serve ladled into warmed soup bowls. |
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