2sliceshomemade breadwith the crusts removed (save these for croutons) - weight approximately 160g
850mlstock made with 1 stock cube
1tspmixed spice
70mlsingle cream
50mlwhipping cream
Salt and pepper
Instructions
Soup
Rinse the mushrooms, wipe and trim the ends of the stalks, then cut into small pieces.
Put the oil in a heavy saucepan, put in the mushrooms and let them soften.
Soak the bread in a little of the stock.
When the juice begins to run from the mushrooms, add 1 clove of the the garlic, crushed, salt, pepper, mixed spice and stew for a few minutes more.
Squeeze out the bread and add to the mushrooms.
Stir until the bread is amalgamated, then add the stock. Cook for about 15 minutes.
Click here to start a 15 minute timer
Liquidise the soup, which will end up the consistency of thin cream, with little grainy particles of mushroom suspended in it. Return to the saucepan, add the cream and check the seasoning
Croutons
To make your croutons, cut the crusts into 1cm cubes and fry with a crushed clove of garlic until golden brown.
Leftovers
Serve half of the recipe for 4 people at christmas lunch if following our Christmas planner, reserving approximately half for the pork in tortilla wraps meal. Refrigerate the leftovers until then. If not following the planner, the soup freezes very well, or just have it 2 days running
Notes
The salt value excludes any you have added yourself, as each family's tastes will differ