Mushroom Soup

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.

To serve:

Ladle into bowls and drizzle over a little oil (garlic oil or truffle oil works well). Serve with toasted ciabatta.

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