Follow these steps for perfect results
butter
melted
spring onions
trimmed and chopped
floury potatoes
peeled and diced
vegetable stock
heated
small mushrooms
wiped
double cream
softly whipped
borage flowers
None
Heat 1 tbsp of butter in a medium saucepan.
Fry the scallions and potatoes for 6-7 mins.
Pour in the vegetable stock and bring to a boil.
Cover and simmer for 10-15 mins until the potatoes are tender.
Heat the rest of the butter in a large frying pan.
Fry the mushrooms over high heat for 4-5 mins until tender. Season to taste and set aside.
Puree the soup with an immersion blender.
Add the mushrooms and simmer over low heat for 2 mins.
Stir in half the cream and simmer for 1-2 mins. Season to taste.
Serve in bowls topped with the rest of the cream and chopped scallions.
Garnish with borage flowers, if desired.
Expert advice for the best results
For a richer flavor, use a mix of wild mushrooms.
Add a splash of white wine while frying the mushrooms for extra depth.
Garnish with a swirl of truffle oil for an elegant touch.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Serve in warm bowls, garnished with fresh herbs and a swirl of cream.
Serve with crusty bread for dipping.
Pairs well with a side salad.
Complements the creamy and earthy flavors.
Discover the story behind this recipe
Comfort food, often associated with autumn and winter.
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