Silky smooth wild mushroom soup finished with double cream.
Mix of chestnut, shiitake and oyster
Finely diced
Sauté shallots in butter until softened. Add mushrooms and cook over high heat until all moisture has evaporated and mushrooms are golden.
Add vegetable stock and bring to the boil. Simmer for 15 minutes.
Blend until very smooth, pass through a fine sieve, then stir in cream. Adjust seasoning and serve.
💡 A high-powered blender gives a silkier result than a stick blender.