COOK'S CLASS

 TRIPLE MUSHROOM SOUP WITH HERB TWISTS

There are certain soups that are a must in a cook’s repertoire - French onion is one and an excellent mushroom soup is another.

Our version is made with a light chicken stock base and three varieties of fresh mushroom – white button, swiss brown and Portobello – resulting in a good depth of flavour. But do not worry if you can’t get all three varieties – if brown buttons aren’t available, for instance, simply use more portobellos. For a more intense flavour add a few shiitake or dried mushrooms such as porcini (soaked in water first).  Serve the soup piping hot swirled with cream in winter or lightly chilled with a dollop of yoghurt in summer. Garlicky pastry twists are the perfect accompaniment.  

INGREDIENTS:
50 g butter
1 large onion, diced
250 g portobello mushrooms, sliced
250 g white button mushrooms, sliced
250 g brown button mushrooms, sliced
6 cloves garlic, peeled
leaves from 6 sprigs thyme
2 bay leaves
finely grated zest of 2 lemons
2 teaspoons mustard powder
2 tablespoons cornflour
1 litre homemade chicken stock
1 cup each milk and cream 
salt and freshly ground black pepper
(Serves  6)

You will need: chopping board, cook’s knife, large saucepan, blender, zester or fine grater, baking tray

STAGE 1:
Chicken stock can be prepared well in advance if preferred and frozen until needed. Or make it the day before and keep it in the fridge.

To prepare Chicken Stock: Place in a large saucepan 500 g chicken necks, 3 carrots, 3 celery tops, 2 bay leaves, 1 large onion, 1 whole clove, 1 teaspoon coarse sea salt. Add 2 litres cold water and slowly bring to the boil. (This draws out the flavour from the chicken.) Remove any froth on the surface. Cover and simmer gently for 2-3 hours. Strain, cool and skim off any fat on the top. 
(Makes about 1 litre)

STAGE 2:
Store mushrooms in the refrigerator in a brown paper bag to help absorb moisture. They should keep well like this for a few days. Cultivated mushrooms do not need to be peeled. Just rinse or wipe lightly with a paper towel.

Swiss browns, sometimes called brown mushrooms, are a variety of white button mushroom. They look similar but have a stronger, nutty flavour. Portobello mushrooms, also known as brown flats or field mushrooms, are simply mature swiss browns. They have a much stronger flavour than the immature button.

STAGE 3:
Heat butter in a large saucepan and gently fry onion until softened. Add mushrooms, reserving a few of each kind. Add garlic, herbs, zest and mustard. Cook until mushrooms soften. Sprinkle with cornflour and stir until well combined. 

Blend or process until smooth. Return to saucepan and gradually add stock, milk and half the cream, stirring constantly. Simmer 15 - 20 minutes. 

Just before serving briefly sauté reserved mushrooms in a little butter and fold into soup. Swirl in remaining cream and season to taste. Serve with crisp herb twists.

 

STAGE 4: 
Herb Twists: Place 400 g puff pastry sheets on a board lightly dusted with flour. Combine 1 sprig finely chopped rosemary, 2-3 cloves crushed garlic and about 1 teaspoon each sea salt and finely grated lemon zest. Pat mixture evenly over pastry. Cut into thin strips and twist. Place on a lined baking tray and bake 10 minutes at 180°C or until golden.