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34 | living nikki legon’s cuisine Mushroom Soup

cuisine NikkiLegon’s

With friends and family arriving for the festive season, Nikki Legon shares some scrumptious recipes to inspire your entertaining…

Mushroom Soup The secret to this rich soup is to cook the mushrooms slowly on a low heat, this gives so much more flavour.

60g unsalted butter glug of olive oil 1 garlic clove, peeled and crushed pinch of salt 1 white onion, diced pinch of salt 1kg mushrooms, sliced 1½ tbsp of plain flour 1.5l chicken or veg stock Optional 100ml cream pine nuts truffle oil

www.livingmagazine.fr

METHOD Add the butter and a glug of olive oil to a pan with the garlic and onion. Stir for 1 minute, lower the heat and add the mushrooms. Season with salt then cook for around 30 minutes. Add the flour and mix well. Add the stock before slowly blending in the flour. Bring to the boil then simmer for 20 minutes. Cool, then place into a blender and blend to a smooth mix. Season to taste and return to the pan to reheat before serving. If using, add the cream, sprinkle with pine nuts and add a swirl of truffle oil.

Fig, Caramelised Onion and Goat’s Cheese Tart Pastry case 250g plain flour

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