Ingredients – Serves 10
175g Onion, roughly chopped
100g Celery, roughly chopped
1250kg Closed cup mushrooms, washed and chopped
35g Garlic, peeled and left whole
300g Potatoes, peeled and roughly chopped
4ltr Vegetable stock
250ml Double cream
62.5g Unsalted butter
12.5g Thyme, dried
12.5g Rosemary leaves, fresh, chopped
- Heat the oil and the butter in a large pan on a medium heat, add the onion, garlic and celery and sweat until soft, but not coloured.
- Add the thyme and half the mushrooms to the pan and continue to sweat until the mushrooms have released their moisture and it has reduced to nearly nothing.
- Add the remaining mushrooms, potato, and vegetable stock then bring to the boil on a medium-high heat, turn to a medium heat and allow to simmer for 40-50 minutes.
- Remove the pan from the heat; add the rosemary and the cream. Use a stick blender and blend until a smooth consistency has been reached, then return to a low-medium heat and season to taste.
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