This is delicious made with a mix of wild mushrooms, but bog-standard mushrooms do the job admirably. A bit trashy, we know, but we love eating this with cheese on toast.
Remove gills from the mushrooms and chop up quite large. Sweat off the shallots and garlic in butter until soft (no colour).
Add the mushrooms and sweat down. Cover with the chicken stock, milk and cook out for about 20 minutes. Blitz and pass, adjust with cream and milk.
Season with salt and pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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