Wild mushroom soup

The Mind Body Clinic in Tonbridge

Wild mushroom soup

Mixed mushrooms approx. 800g to serve a family I used:
Button mushrooms
Chanterelles
Porcini mushrooms
3 small potatoes
750ml water
3 cloves garlic
Salt and freshly ground pepper

Wash and slice all mushrooms. Lightly warm mushrooms in a large pan with butter. Peel and slice the potatoes. Add the garlic, some salt and pepper and 500ml of water. Heat until potatoes have softened approx. 30 minutes
When everything is cooked, set aside a ladle of mushrooms (chanterelles look nice). Puree the rest with a hand blender, adding more water until the desired consistency is reached. Add salt and pepper to taste Ladle into individual serving bowls and add some mushrooms to each bowl for a pretty presentation.