Saturday, May 22, 2010
And the mushrooms keep coming!
G took a basket of the fresh field mushrooms (which we picked yesterday) up to one of our neighbours today and returned with yet another basket full!! These were gathered from our 10 acre block next door. I made some lovely soup, the recipe came from one of our local newspapers. G really liked it and he is not usually a great fan of my mushroom soups!
500g sliced field mushrooms
500mls beef stock (I used homemade veg)
1 onion, chopped
2 bay leaves
Bring to boil in a stock pot and then simmer for 20 mins. Cool then puree in food processor.
In clean pot melt 50g butter, add 50g plain flour to make roux sauce, cook for min, gradually add 500mls milk and stir continuously until thickened. Add mushroom puree, stir, bring to boil, season to taste.
Serve with chopped parsley garnish, croutons, garlic bread add desired.
I have tried a few mushroom soup recipes but must say this is the best one to date, it was very creamy and would be excellent on a cold winters day. Will be making some batches for the freezer while we have plenty of wild mushrooms available.