25g / 1 oz butter
1 onion, chopped
1 garlic clove, chopped
450g / 1 lb button (white), chestnut or brown cap mushrooms, roughly
15ml / 1 tbsp plain flour
45ml / 3 tbsp dry sherry
900ml / 1 1/2 pints vegetable stock
150ml / 1/4 pint double (heavy) cream
salt and ground black pepper
fresh chervil sprigs, to garnish
For the crostini:
15ml / 1 tbsp olive oil, plus extra for brushing
1 shallot, chopped
115g / 4 oz button (white) mushrooms, finely chopped
15ml / 1 tbsp chopped fresh parsley
6 brown cap (cremini) mushrooms
6 slices baguette
1 small garlic clove
115g / 4 oz cup soft goat's cheese
Melt the butter in a pan and cook the onion and garlic for 5 minutes, Stir in the mushrooms,
cover and cook for 10 minutes, stirring occasionally. Stir in the flour and cook for 1 minute, Stir
in the sherry and stock and bring to the boil, then simmer for 15 minutes. Cool slightly, then
puree the soup in a food processor or blender until smooth.
Meanwhile, prepare the crostini, heat the oil in a small pan. Add the shallot and button
mushrooms, and cook for 8-10 minutes, until softened. Drain well and transfer to a food processor,
Add the parsley and process until finely chopped.
Preheat the grill (broiler). Brush the brown cap mushrooms with oil and cook for 5-6 minutes.
Toast the slices of baguette, rub with the garlic and put a spoonful of cheese on each. Top the
grilled (broiled) mushrooms with the mushroom mixture and place on the crostini, return the soup to
the pan and stir in the cream. Season, then reheat gently. Ladle the soup into six bowls. Float a
crostini in the centre of each and garnish with chervil.