James Martin's mushroom soup with coriander cress recipe

1. 1

   Remove the stalks from the field mushrooms and, using a spoon, scrape away and discard the dark gills, then cut the mushrooms into slices about 5mm (1/4in) thick.

2. 2

   Place a large, heavy-based saucepan over a medium heat, pour in half the rapeseed oil, then add the shallots and garlic and cook for 1-2 minutes or until softened.

3. 3

   Add the sliced mushrooms, season with salt and pepper, and cook for 3-4 minutes.

4. 4

   Stir in the lemon juice then pour in the stock, bring the boil, reduce the heat and simmer gently for 10 minutes.

5. 5

   Transfer the contents of the pan into a blender and whizz to a smooth puree - this should take a good 2-3 minutes.

6. 6

   Pour back into the pan, add the cream and mix thoroughly.

7. 7

   Gently warm over a low heat, then stir in the diced butter, adjust the seasoning, if needed, and keep warm on the hob.

8. 8

   Pour the remainder of the oil into a frying pan over a medium heat and saute the mixed wild mushrooms for about 3 minutes or until cooked through, then season and set aside.

9. 9

   To serve, divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil and coriander cress or micro salad leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.