This was my second attempt at cooking on my induction cooker, and while it was still a bit problematic, I think I’m getting the hang of it. But nothing ever runs smoothly – this time the problem arose when I was at the blending stage of the recipe. There I was with my pan full of hot stock and juicy mushrooms ready to be blitzed, when I unpacked my blender and food processor only to find that (a) the stopper in the lid of the blender was missing, meaning that liquids could come whizzing out, and (b) the lock part of the processor lid had snapped off, rendering the whole processor inoperable. Marvellous. Undeterred, I blended away whilst cautiously covering the top of the blender with a pan lid, and enjoyed minimal splattering.
As with my previous soup, it probably tasted that better to me because it felt like it was rather hard-earned. But even if you make it in a more straightforward manner, there’s no denying that this is a delicious, earthy soup. I’ve been reheating portions for my evening meals, and find myself on the mtr home fantasising about how good it’s going to taste and how thoroughly satisfying it will be. It certainly doesn’t disappoint! In future I think I’ll switch the cream for natural yoghurt, for the good of my health, but otherwise, it’s an absolute dream.
Creamy Mushroom Soup
Serves 4, from River Cottage Veg Every Day
2 leeks, pale green and white parts only, finely sliced
a sprinkling of fresh thyme leaves, or 1 tsp dried
750g mushrooms, roughly chopped
1 tbsp plain flour
1.2 litres stock
100ml double cream (or plain yoghurt)
pinch grated nutmeg
1. Melt the butter in a large pan and fry the leeks and thyme for about 5 minutes.
2. Add the mushrooms and a little salt and fry for about 5 minutes, until nicely softened.
3. Sprinkle over the flour and stir through for a couple of minutes.
3. Pour in the stock, bring to the boil and simmer for 20 minutes or so.
4. Blend – you may want to wait until it has cooled slightly and do this in batches.
5. Return to the pan, stir through the cream, nutmeg and seasoning and reheat gently.
6. Serve in bowls with a swirl of cream and sprinkling of finely chopped parsley leaves, if you like.