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LIFESTYLE: Roast Mushroom Soup with


Goats Cheese & Horseradish Cream by Bebe Bradley of www.passerine.co.uk


Autumn is my favourite time of year. With frosty mornings and clear bright skies, it arrives with a bounty of seasonal produce. If you’ve been yomping your way through swathes of fallen leaves, there is nothing better than a steaming bowl of home-made mushroom soup to take the chill off. There is a vast array of fungi to choose from – cultivated and wild – but don’t pick wild mushrooms unless you know exactly what you are looking for!


For this recipe, I’ve used cultivated chestnut mushrooms, although you may well be able to find wild mushrooms for sale. Ceps, otherwise known as porcini or penny buns, would make a fabulous soup. You can choose not to add goat’s cheese to this soup but in my opinion, it


110 | ukhandmade | Autumn 2012


adds a certain earthiness and makes it pure ‘autumn’.


Makes 2 generous bowls or 4 starters


Ingredients: • 1 large onion, finely sliced • 1 large clove of garlic, finely chopped


• 2 tablespoons of olive oil • Sprig of fresh rosemary, finely chopped


• 250g chestnut mushrooms, stems trimmed and thickly sliced.


• 2 heaped teaspoons of plain flour • 1 litre of chicken or vegetable stock • Soft goats cheese to taste (optional) • 3 tablespoons crème fraîche • 1 tablespoon creamed horseradish (ready made from a jar) • Salt and pepper


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