Quick recipe finder Wild mushroom soup with homemade garlic bread
Roasting the garlic adds a sweetness to garlic bread – perfect to serve with a simple creamy soup,
Ingredients
For the garlic bread
- 1 garlic bulb
- 500ml/18fl oz double cream
- handful fresh parsley, finely chopped
- 5 tbsp extra virgin olive oil
- 1 large ciabatta, cut lengthways into 4
For the soup
- 50ml/2fl oz rapeseed oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 625g/1lb 6oz wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster
- ½ lemon, juice only
- 400ml/14fl oz chicken stock
- 125ml/4fl oz double cream
- 50g/13/4oz butter, diced
- salt and freshly ground black pepper
- ¼ bunch fresh chervil, chopped, to garnish
Method
For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool.
Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop.
Pour the cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve.
Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes.
Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes.
Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob.
Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside.
To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil.
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