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Mushroom & Horseradish Soup

Mushroom & Horseradish Soup

Mushroom & Horseradish Soup

This is not the most elegant of soups and care has to be taken not to provide a finished product that looks grey but it tastes good and the horseradish taste is subtle rather than a kick.

Ingredients


  • 500g mushrooms

  • 1 medium white onion finely chopped

  • 1 medium carrot diced

  • 1 stick celery deveined & chopped thin

  • 3 cloves garlic crushed

  • 50g fresh horseradish grated

  • 1 tbps ground coriander

  • 100g butter

  • 1 tbsp olive oil

  • freshly ground pepper

  • 750 ml water/stock or mixed

  • 100ml double cream

  • pinch salt to taste


Method

In a large pan, add the olive oil and heat adding the onions and then stirring for a few minutes on a high heat before turning down.


Add the carrots, celery and garlic and continue to fry gently for a further 10 minutes stirring occasionally to prevent sticking.


Add the coriander and the butter and wait for the butter to melt before tipping in the mushrooms. Keeping a medium heat lid the pan and allow the mushrooms to cook away and absorb the butter for about 10 to 15 minutes.


Add the grated horseradish and stir before adding the water or stock as you see aprpropiate. I used 650 ml water and 100ml bought stock.


Allow to cook for a further 15 minutes and then remove from the heat and add the cream. Stir and then blitz using a stick blender.


Ready to serve 4 portions.



Observations

I was low on stock so used mostly water. Stock is going to add a greater depth to th soup but this one was very flavoursome as it ws.

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