Ingredients

1lb chestnut mushrooms - rinsed, dried and chopped
2 large shallots chopped
1 clove of garlic sliced
2oz butter
½ pt chicken stock
½ pt full fat milk
2 tablespoons plain flour
¼ pt single cream
1 egg yolk
½ teaspoon dried thyme leaves
Salt and ground black pepper

Method

Melt half the butter in a large pan
Add the shallots, garlic and mushrooms, sauté for 5 minutes
Blend the flour into the milk, add along with the chicken stock and thyme to the mushrooms, cover and gently cook for 15 minutes
Allow to cool a little, add half the cream and egg yolk, and blend until smooth
Reheat (without boiling) stirring constantly to finish the soup with a creamy velvety consistency
Season with salt and ground black pepper
Garnish with swirl of cream (optional sprig of parsley)

Cooks Tips

For special occasions this lovely French mushroom soup can be enhanced with a little truffle oil