Heat the butter in a large saucepan and fry the onion until translucent and soft. Add the sliced mushrooms, NoMU One For All, garlic, herbs, zest and mustard powder. Cook until mushrooms are soft and then sprinkle with cornflour and stir through well. Using a blender or food processor, blend until smooth.
Return the soup mixture to the pot over a medium heat and gradually add the stock, milk and the cream. Stir constantly for 15-20 minutes. To serve, garnish with a few sautéed King oyster mushrooms and serve with crusty artisan bread straight out of the oven!
Serves 6
Tip: For a wilder, meatier flavour you can add a handful of dried porcini mushrooms that have been soaked in warm water or stock. A splash of brandy will also be delicious!
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Confit of Baby Gem Lettuce |
