Monday, 23 December 2013

The Mushroom Soup

Large flat mushrooms were procured; plentiful parsley; a clove of garlic; granary wholemeal breadcrumbs; butter; and a pinch of nutmeg.

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.

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