Monday, 23 December 2013
Having slowly cooked this mixture in a large, heavy pot, it was given a blitz with the hand-held liquidiser; then the single cream was added.
The pièce de résistance will be the dried Porcini mushrooms, with will be re-hydrated and sprinkled on top of the soup.
Thus, the gourmand (!) Belmont cream of mushroom soup is prepared for Christmas.