Mushroom and Herb Potage
Do not worry if this soup is not completely smooth- it is especially nice when it has a slightly nutty, textured consistency. All you need is:
- 2 ounces smoked bacon
- 1 onion, chopped
- 1 tablespoon sunflower oil
- 12 ounces open portobello mushrooms or a mixture of wild and cremini mushrooms
- 2 1/2 cups good meat stock
- 2 tablespoons sweet sherry
- 2 tablespoons chopped fresh mixed herbs, such as sage, rosemary, thyme, and marjoram, or 2 teaspoons Italian seasoning
- salt and freshly ground black pepper
- a few sprigs of sage or marjoram, to garnish
- 4 tablespoons thick plain yogurt or sour cream, to serve
Instructions:
Roughly chop the bacon and place in a large saucepan. Cook slowly until all the fat comes out of the bacon.
- Add the onion and soften, adding oil if necessary. Wipe the mushrooms clean, roughly chop, and add to the pan. Cover and sweat until they are completely soft and their liquid has run out.
- Add the stock, sherry, herbs or Italian seasoning, and salt and black pepper to taste. Cover and simmer for 10 to 12 minutes.
- Process the soup in a food processor or blender until smooth, but don't worry if you still have a slightly textured result.
- Check the seasoning and heat through. Serve with a dollop of yogurt or sour cream and a sprig of fresh sage or marjoram in each bowl.