James Martin's mushroom soup with coriander cress recipe
"I remember going mushroom picking in the New Forest when I was junior chef. The head chef said it was an inspiring exercise – looking back now, I can see his point!" James said.
Ingredients
- 1 kg field mushrooms
- 100 ml rapeseed oil
- 2 large shallots, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 0.5 lemon, juice only
- 500 ml chicken stock
- 250 ml double cream
- 125 g butter, diced
- 250 g mixed wild mushrooms (such as chanterelle, cep, trompette, girolle or oyster)
- 5 g chervil, chopped
- 50 g coriander cress or micro salad leaves
- 1 pinch salt and black pepper
- 2.2 lbs field mushrooms
- 3.5 fl oz rapeseed oil
- 2 large shallots, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 0.5 lemon, juice only
- 17.6 fl oz chicken stock
- 8.8 fl oz double cream
- 4.4 oz butter, diced
- 8.8 oz mixed wild mushrooms (such as chanterelle, cep, trompette, girolle or oyster)
- 0.2 oz chervil, chopped
- 1.8 oz coriander cress or micro salad leaves
- 1 pinch salt and black pepper
- 2.2 lbs field mushrooms
- 0.4 cup rapeseed oil
- 2 large shallots, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 0.5 lemon, juice only
- 2.1 cups chicken stock
- 1.1 cups double cream
- 4.4 oz butter, diced
- 8.8 oz mixed wild mushrooms (such as chanterelle, cep, trompette, girolle or oyster)
- 0.2 oz chervil, chopped
- 1.8 oz coriander cress or micro salad leaves
- 1 pinch salt and black pepper
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Remove the stalks from the field mushrooms and, using a spoon, scrape away and discard the dark gills, then cut the mushrooms into slices about 5mm (1/4in) thick.
- Place a large, heavy-based saucepan over a medium heat, pour in half the rapeseed oil, then add the shallots and garlic and cook for 1-2 minutes or until softened. Add the sliced mushrooms, season with salt and pepper, and cook for 3-4 minutes.
- Stir in the lemon juice then pour in the stock, bring to the boil, reduce the heat and simmer gently for 10 minutes.
- Transfer the contents of the pan into a blender and whizz to a smooth puree - this should take a good 2-3 minutes. Pour back into the pan, add the cream and mix thoroughly. Gently warm over a low heat, then stir in the diced butter, adjust the seasoning, if needed, and keep warm on the hob.
- Pour the remainder of the oil into a frying pan over a medium heat and sauté the mixed wild mushrooms for about 3 minutes or until cooked through, then season and set aside.
- To serve, divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil and coriander cress or micro salad leaves.
Recipes created by James Martin on behalf of The Mushroom Bureau. More recipes can be found at www.moretomushrooms.com
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