Mushroom soup was the first thing I taught myself to cook (if you discount the tuna-surprise disaster I made as an eight-year old, a bake that even the cat refused to eat).
I have never been a fan of soup, but I had a mushroom soup in a restaurant with my parents one summer holiday, and when we got home I went searching for a recipe and made it many times.
For the soup:
- 2 shallots, sliced
- 600g chestnut mushrooms, sliced
- 1 leek, white part only, sliced
- 50g arborio rice
- 1l chicken stock
Saute the sliced shallots in a knob of butter until soft. Add the chestnut mushrooms & salt & pepper – cook over a low heat for 5 mins, stirring often. Add the leek and rice and cook for 3 minutes. Pour in the chicken stock – bring to a boil then simmer for around 20 mins until the rice is cooked.
- 100ml double cream
Return to the pan and reduce to the desired consistency if necessary. Add double cream – stir, then check seasoning.
Ladle into bowls and drizzle over a little oil (garlic oil or truffle oil works well). Serve with toasted ciabatta.