Rich, velvety mixed mushroom soup
You can use and mix any type of mushrooms to create this tasty soup.
Serves: 6 Preparation: 30 minutes Cooking time: 15 minutes in a pressure cooker, 45 in a pan
INGREDIENTS
350g mushrooms (cup, chestnuts or forestiere) 4 medium-sized potatoes 1 onion 1.5 litre vegetable stock Olive oil To serve: 150g chestnut mushrooms diced into small pieces A dash of single cream, crème fraîche or pareve cream 15g flat parsley, finely chopped
METHOD
Peel the potatoes and quarter them.
Wash the 350g of mushrooms and cut them in half.
Slice the onion and put it in a pressure cooker or a large saucepan with 4-6 tablespoons of olive oil and sauté until it is golden brown.
Add the vegetable stock, turn heat up and bring to the boil.
Add the halved mushrooms and potatoes and cook in a pressure cooker for 10-15 minutes or at medium temperature for 30 minutes in a traditional saucepan on a hob.
Use a slotted spoon to transfer the vegetables and some of the stock to a blender.
The soup should be a velvety texture — not too thick, not too liquid. Add the stock gradually so as not to thin it too much.
To serve: dice the remaining 150g of mushrooms and sprinkle them over the soup with the parsley and a bit of cream.