By Jo Rittey


The word for mushroom in French is champignon, which looks a lot like our word, champion, and that seems pretty apt for this versatile autumn vegetable. This week, as it seems we might just have to relinquish our grasp on the Indian summer we’ve been having, cook up this mushroom soup and you’ll feel better for it.


Cut a piece of baking paper to the same size as a saucepan. Put oil, chopped onion, garlic if you like and salt into the saucepan and cover with the paper. Cook over low heat until the onions are soft…this method makes them soft and sweet. Meanwhile roast a variety of Portobello, button and cèpe mushrooms with thyme, whole garlic cloves and salt. You need quite a lot of mushrooms as they reduce when cooked. And quite a lot of oil as the mushrooms soak it all up.

Once they are roasted and the onion is soft. Put the mushrooms in with the confit onion and cover it all with chicken stock. Bring to the boil, remove from heat, and then blend with a handheld blender or liquidizer. You
may want to heat this up a little before you serve.



Jo has an exotic (kiwi) accent, loves good food and wine and has just a touch of the required culinary cynicism when it comes to the misuse of apostrophes and the hype over doughnuts.


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