Is it just me, or do you also think that serving soup in a cup (or mug) is becoming more and more popular? Take this mushroom and chestnut soup with truffle oil for instance. Tamsin Burnett-Hall has decided to serve her very delicious mushroom and chestnut soup in small cups ... it does make an elegant starter for a January get-together, but if you prefer you can serve a larger amount in bowls, double the quantities.
5 g dried porcini, snipped
25 g unsalted butter
1 garlic clove, crushed
250 g large flat mushrooms, chopped
100 g cooked chestnuts
3 tsp dry sherry
500 ml vegetable or chicken stock
140 g exotic mushrooms *
20 g unsalted butter
150 ml whipping cream
4 tsp truffle flavour olive oil (optional)
1. Place the porcini in a small bowl, cover with boiling water and leave to soak for about 5 minutes.
2. Melt the butter in a pan and add the garlic, the chopped flat mushrooms and seasoning. Cook, covered, for 5 minutes or until the juices are released
3. Add the chestnuts, porcini and their soaking liquor (minus any grit at the bottom of the bowl), plus the sherry and stock. Bring to the boil and simmer for 10 minutes. Blend; season to taste.
4. Meanwhile, prepare the exotic mushrooms and cook, in batches according to type, in the butter, until golden. Whip the cream to soft peaks.
5. Pour the soup into small cups and float some of the cream on top. Add a few exotic mushrooms and a drizzle of truffle oil, if using, to serve.
Each serving provides:
5.6g carbohydrate 1.5g fibre 2.0g protein 13.4g fat
* You can often find a carefully selected array of wild and exotic mushrooms at grocery stores or farmers markets.
Recipe from Sainsbury's mazagine here
All the best Jan