A mushroom bisque that doesn’t get too carried away on the cream. Use any mixture of mushrooms that you like; Swiss Brown mushrooms (or Cremini, as they are also known as) pack a bit more of a flavour punch than their pale white cousins, and add a deep earthiness to these easy-peasy-on-the-table-in-30-minute soup.
4 people, well.
- a good glug of olive oil
- A big spoonful of good butter (we like Pepe Saya)
- 1/2 cup brandy
- 1 small white onion, finely diced
- 1 leek, white part only, sliced
- 300g of assorted mushrooms (we used a mix of regular Swiss Brown, Shiitake, King Brown and baby Portobello), sliced into even-ish pieces.
- 4 tsb of flour
- 1L of The Stock Merchant Mushroom Stock
- Salt and pepper, to taste
- Truffle oil, to drizzle on top, if you dare
- In a large heavy based saucepan, heat the olive oil and the butter. Add the onion and leek and saute until translucent. Add the mushrooms and saute for about three minutes. Throw in the flour and toss around for a minute or so to coat.
- Add the brandy and the stock. Bring to the boil. REduce the head to medium-low and cover. Simmer for about 15-20 minutes.
- Then, transfer the soup to a blender and add the cream. Puree until smooth. Season with salt and pepper to taste. Ladle into bowls, top with truffle oil and extra mushrooms sauteed in butter, if you’re feeling fancy.