Recipes
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An Autumn Winter favourite, by roasting the mushrooms in the oven before making the soup the flavour is intensified. This soup reheats well.
- Pre-heat the oven to 200º C, 400º F, gas 6.
- Spread the sliced mushrooms over a wide baking or roasting tin.
- Use two tins if necessary, as the layer of vegetables should not be too deep.
- Scatter the onion, garlic and potato over them.
- Sprinkle generously with the olive oil and some soy sauce.
- Sprinkle some of the lemon juice over the vegetables and season with pepper and salt. Cover with foil and roast in the oven for 10 minutes.
- Lift off the foil and roast for another 10 minutes.
- Then empty the contents of the tin into a saucepan.
- Add the chicken stock, the thyme and the nutmeg.
- Bring to the boil.
- Simmer gently until the vegetables are tender.
- Then blend the milk into the cornflour and add to the soup.
- Bring just to the boil, stirring, to thicken the soup.
- Stir in some of the cream and simmer gently for a few minutes.
- Check seasoning and add remaining lemon juice if liked.
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Ingredients
- 450g (1lb) mushrooms, sliced
- 1 medium onion chopped
- 2 cloves garlic, chopped
- 1 medium (floury) potato, diced
- 1-2 tablespoons of olive oil
- 1-2 teaspoons of Goodall’s soy sauce
- Juice half lemon
- Salt and freshly ground Goodall’s black pepper
- 600ml (1pint) chicken stock (a cube will do)
- 1/4 - 1/2 teaspoon of Goodall's thyme
- Generous pinches of Goodall’s nutmeg
- 300ml (1/2 pint) milk
- 1 level tablespoon of cornflour
- 150ml carton cream (1/4 pint) (hold back a little for the soup bowls)
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