TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.
Cream of mushroom soup with Parmesan wafers
- 500g mixed fresh mushrooms
- 45ml (3 tbsp) olive/avocado oil
- 30ml (2 tbsp) butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 large leeks, chopped
- 2 sprigs thyme
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) cake flour
- 250ml (1 cup) dry white wine
- 250ml chicken stock
- 100g bacon bits, fried
- 125ml (½ cup) fresh cream
- 125ml (½ cup) milk
- 45ml (3 tbsp) fresh flat-leaf parsley
Clean the mushrooms with a dry cloth and chop into bite-sized pieces.
Heat the oil and butter in a large pot and sauté the mushrooms, onion, carrot, leeks and thyme for about 5 minutes. Season.
Spoon a ladle of the mushroom mixture into a bowl and mix in the flour, stirring well to dissolve any lumps. Pour the flour mixture back into the pot together with the wine, stock and bacon and simmer for about 30 minutes.
Cool slightly and blend in a food processor, then return to a pot, stir in the cream and milk and heat through.
Serve hot, topped with the parsley and Parmesan wafers (see cook’s tip).
For Parmesan wafers, heat the oven to 200°C. Place circles of grated Parmesan on a baking tray and bake until melted.