June 27, 2016

Creamy Mushroom Soup topped with Chaloner Tapenade




50 grams butter

500 grams mixed mushrooms (brown, white, Portobello, etc), sliced

3 leeks, cleaned and sliced into rounds

1 litre chicken stoke

2-3 garlic cloves, peeled

250ml mascarpone

Salt and pepper

1 dollop of crème fraîche per individual serving bowl

2 teaspoons Chaloner tapenade per individual serving bowl

Fresh chives to decorateIMG_2299




  1. Melt the butter in a soup pot and wait for it to brown creating a beurre noisette (this will give the butter a nutty flavour). Add the mushrooms to the pot and cook over high heat for about 5 minutes. Add the leeks, and stir, cooking for a further 3 minutes.
  2. Add the chicken stock and garlic and bring to the boil. Reduce the heat and simmer until the liquid has been reduced by half.
  3. Remove from the stove and liquidise. Return to the stove and over medium heat, add the mascarpone, gently stirring until it has all melted. Season with salt and pepper.
  4. Spoon the soup into individual bowls and drop a dollop of crème fraîche into the middle of each bowl. Top with 2 teaspoons of the tapenade and some fresh chives. IMG_2301

Leave a Reply

Your email address will not be published. Required fields are marked *