Mushroom, lemon and basil soup

Mushroom, lemon and basil soup

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

I beg of you, if you think you don’t like mushrooms, please do try this soup. The lemon and basil compliment one another like they were born to be a couple, transforming what could be a bit of an insipid vegetable (not my opinion, I won’t hear a bad word against the humble mushroom) into something earthy and rich. The end result is a summery yet filling bowlful. - Linsey

Ingredients

Quantity Ingredient
2 white onions, chopped into 2½ cm chunks
2 large white potatoes, scrubbed and cut into 2½-cm- chunks, floury or waxy
2 celery sticks, chopped into 2½ cm chunks
2 litres skimmed milk
750g mushrooms, cleaned and halved, (a mixture of chestnut and white mushrooms works well)
1 1/2 unwaxed lemons, grated zest
50g basil, roughly chopped, (stalks and leaves)
2 tablespoons creme fraiche
salt
freshly ground black pepper

Method

  1. Place all the vegetables in a heavy-based deep pan and add the milk. Bring to the boil on a high heat and then reduce the heat and simmer for 20 minutes, uncovered.
  2. Add the chopped mushrooms and lemon zest to the pan. Top with enough water to nearly cover the vegetables. Simmer for a further 5 minutes.
  3. Remove the pan from the heat and allow to cool slightly before liquidizing with a hand blender until smooth.
  4. Now add the basil and the crème fraîche and season to taste. Reheat to serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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