Give your immune system a boost with this succulent soup recipe from Wendy Cook, published in her new book, The Biodynamic Food & Cookbook
Dartmoor Mushroom Soup by Wendy E. Cook
yields approx. 3 pints
14 oz sliced wild or organic mushrooms
8 oz onion diced small
4 oz diced potato
4 oz white part of leeks, finely sliced
2 cloves of garlic, chopped
1 1/2 pints well-flavored stock
1 tsp herbes de Provence
4 fl. oz sherry
1 tsp dijon mustard
1/4 pint single cream (half and half)
2 tbsp parsley, finely chopped
2 oz butter, for sauteing
2 tbsp olive oil, for sauteing
Method:
1. In a large saucepan melt 1 oz butter and 1 tbsp olive oil and saute onions till translucent. Add celery, leeks, and potato. Add herbes de Provence and a little sprinkling of salt. Then add stock and let the vegetables cook until tender.
2. Meanwhile in a large frying pan melt the rest of the butter, add the olive oil and saute the mushrooms and garlic with a little salt and pepper. (Reserve a few mushroom slices for garnish.) Add sherry and cook another 3-5 minutes.
3. Combine mushrooms and the rest of the vegetables. Add 1 tsp Dijon mustard. Then whiz in a blender. Add the cream and gently reheat. Adjust seasoning. Serve garnished with chopped parsley, the reserved mushroom slices and garlic croutons, if you like.