Cream of Mushroom Soup

This comforting soup is a firm favourite amongst our friends. Frequently remembered and requested, it seems only right to share the recipe early on in the blog. The success is much to do with the quality of the cream used. It should be very fresh, pasteurized double cream. I use Countrylife brand, which is the only real fresh cream available in Dubai and sold in most Spinneys. Real fresh double cream can be used in cooking and doesn’t split, it can also be whipped for baking, UHT creams sold for cooking simply cannot compare when it comes to the flavor

Ingredients

500g closed cup mushrooms, halved
½ medium-sized onion, chopped
1 clove garlic, minced
1 small knob of butter
2 cubes chicken Oxo stock cubes
1 pint of boiling water
300ml tub of Countrylife fresh double cream
¼ lemon, squeezed
Salt and pepper to taste

Hob Method

1. Melt the butter in a 3 litre pan and add the onion and garlic until soft but not brown.
2. Add the mushrooms, cover and simmer for 20 minutes.
3. Add the lemon, the stock cubes and water and bring to the boil, then simmer for a further 10 minutes.
4. Using a hand blender, blend the soup to a smooth consistency and add the double cream, salt and pepper.
5. Taste and add more water, if necessary.
6. Transfer to the hob and heat to boiling.
7. Serve with warm, fresh country bread cut into chunks.

Slow Cooker Method

1. Put all ingredients except for the cream and water in the slow cooker.
2. Cook on low for 4-5 hours.
3. There will be more water produced compared to the hob method. Add half the water and blend to a smooth consistency. Add the cream, salt and pepper.
4. Taste and add more water, if necessary.
5. Switch to high and heat for 10-20 minutes until bubbling.
6. Serve with warm, fresh country bread cut into chunks.