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salt and pepper and refrigerate until required.


5. Transfer the roasted mushrooms and onions to a large saucepan and on a low heat, add the plain flour and stir well, making sure that the flour is absorbed into the juices. Add the stock (a little at a time until you reach your preferred consistency) and gently simmer for 5 minutes. Blend until smooth.


Method: 1. Preheat the oven to Gas Mark 5/375F/190C. In a good sized roasting pan or dish, toss the sliced onion with the olive oil, chopped rosemary and garlic. Season well and spread the mixture evenly across the pan or dish.


2. Roast in the oven for 10-15 minutes, or until the onions are translucent and golden. Add the mushrooms and stir well, again making sure that


112 | ukhandmade | Autumn 2012


the mixture is spread evenly across the pan or dish. At this stage, feel free to add an extra dribble of olive oil or a knob of butter.


3. Roast for another 10 minutes or until the mushrooms are cooked.


4. Whilst the mushrooms are roasting, make your horseradish cream by mixing 1 tablespoon of crème fraîche with one tablespoon of creamed horseradish. Season with


6. Crumble in the goat’s cheese to taste and stir to combine. Add the remaining crème fraîche and reheat until piping hot.


7. Serve with warm, crusty bread and top each bowl with a swirl of horseradish cream.


This soup also makes an elegant ‘taster’ starter for a dinner party, served in small cups.


Images courtesy of Bebe Bradley of www.passerine.co.uk


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