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Ingredients
- 2 tablespoons butter
- 4 French shallots, roughly chopped
- 3 garlic cloves, crushed
- 2 large handfuls of flat-leaf (Italian) parsley
- 600 g (1 lb 5 oz) button mushrooms, chopped
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper, plus extra, for sprinkling
- 310 ml (10¾ fl oz/1¼ cups) vegetable stock
- 310 ml (10¾ fl oz/1¼ cups) milk
- 150 g (5½ oz/ 2/3 cup) light sour cream
Method
1. Melt the butter in a large heavy-based saucepan. Sauté the shallots, garlic and parsley over medium heat for 3 minutes, or until the shallots have softened.
2. Add the mushrooms, season with sea salt and freshly cracked black pepper, then stir in the nutmeg and cayenne pepper. Cook, stirring, for 1 minute. Add the stock and milk, bring to the boil, then reduce the heat and simmer for 5 minutes.
3. Transfer the soup to a blender or food processor and blend until smooth. Return to the saucepan, stir in the sour cream, adjust the seasoning and reheat gently. Serve sprinkled with cayenne pepper.
