Cream of Mushroom Soup

Hello, it's been awhile. I needed some time off to take care of a few things - my sister's 22nd birthday, bills, unwanted paperwork, bills, bills and more bills. Oh, I also wanted to calm down a little because my food blogging had triggered a food obsession. 'Normal', you would say. The problem is I got so obsessed I eventually gained a couple of kilos. Heh.

It's been getting colder enough these past couple of week for me to pick up my copy of The Soup Bible. Once you try it's cream of mushroom, you'll never want Campbell's nasty canned stuff. I promise.

Serves 4:

• 275 g/10oz. button mushrooms
• 15 ml / 1 T vegetable oil
• 40 g / 1 1/2 oz / 3 T butter
• 1 small oinion, finely chopped
• 15 ml / 1 T plain flour
• 450 ml / 3/4 pint / scant 2 cups vegetable stock
• 450 g / 3/4 pint / scant 2 cups milk
• a pinch of dried basil
• 30-45 ml / 2-3 T single cream (optional)
• salt and freshly ground black peper
• fresh basil leaves, to garnish

1. Separate the mushroom caps rom the stalks. Finely slice the caps and finely chop the stalks.

2. Heat the oil and half the butter in a heavy-based saucepan and add the onion, mushroom stalks and about three-quarters of the sliced mushroom caps. Fry for about 1-2 minutes, stirring frequently, then cover and sweat over a gentle heat for 6-7 minutes, stirring from time to time.

3. Stir in the flour and cook for about 1 minute. Gradually add the stock and milk, to make a smooth, thin sauce. Add the dried basil, and season to taste. Bring to the boil and simmer, partly covered, for 15 minutes.

4. Cool the soup slightly and then pour into a food processor or blender and process until smooth. Melt the rest of the butter in a frying pan and fry the remaining mushroom caps gently for 3-4 minutes until they are just tender.

5. Pour the soup into a clean saucepan and stir in the fried mushrooms. Heat until very Hot and adjust the seasoning. Add the cream, if using. Serve sprinkled with fresh basil leaves.

Tonight, I'll be serving these with mini mushroom and salami pizzas, made with a ciabatta base.