Antony Worrall Thompson's Jerusalem Artichoke Soup with Chestnuts and Crispy Bacon

Mushroom soup is a classic, but there are very few tasty ones with intense flavour. If you prefer you can omit the cream, but it adds to the luxury of the soup.

Serves 6
Contains Dairy, Gluten

Vegetarian if Vegetable stock used

Ingredients

• 1 1/2oz (50g) butter
• 2 large Spanish Onions, finely chopped
• 2 large cloves garlic, crushed
• 1lb 4oz (550g) cup mushrooms, finely sliced
• 3 rounded tbsp flour
• 1/8 pint (75ml) white wine
• 3 pints (1.8 litres) good chicken stock
• salt and freshly ground black pepper
• 3 tbsp double cream
• chopped parsley

Instructions


1. Melt the butter in a deep saucepan, add the onion and fry on high heat for a few minutes, without colouring. Add the garlic and mushrooms and continue to fry over high heat, stirring all the time for a further 2-3mins.
   
   
2. In a bowl, blend the flour with the wine and add the stock.
   
   
3. Remove the pan from the heat, stir, slowly add the wine and stock, stirring until well blended and smooth.
   
   
4. Return to the heat and bring to the boil for a couple of minutes until thickened.
   
   
5. Season with salt and freshly ground black pepper.
   
   
6. Lower the heat and allow the soup to simmer for about 20 mins until the onion is tender. Allow to cool slightly (until safe enough to handle).
   
   
7. Transfer to a food processor, blend for a few minutes until smoothish (the soup will not be completely smooth, it will still have the texture from the mushrooms).
   
   
8. Check seasoning and stir in double cream if liked. Garnish with chopped parsley, serve very hot.
   
   

Tip If you have a small processor you will find it easy to strain off the mushroom and onion into a sieve and just process the vegetables adding a little liquid, rather than doing lots of batches.

Copyright Mary Berry

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