Sorry, I have been away for the past week. I have been taking a well-earned break and helping family with moving house.
Anyway, The Gypsy Chef Facebook page has been really building in terms of its following, and we have been getting lots of feedback on posts and content. Of course, this is always welcome, and I want to offer content that you all enjoy and engage with. So always feel free to let me know if there is anything you want to know about or any interesting subjects you would like me to cover. Over the last couple of days, I have received requests for recipes, so I thought I would share one of the following recipe with you all.
When I was 15, I became a vegetarian for 4 years. During that time, I fell in love with all soups. There were a number of recipes I worked on over the years to improve their flavour and texture. What follows is one of my favorites. I remember spending a day foraging with a good friend on Shooter’s Hill in South East London whilst at University and finding a large quantity of lovely field mushrooms.
A great find, and I knew just what to do with them. Cook up a lovely soup. At the time, I had a group of friends who ran a soup and drawing club, so I took this soup along for one for the sessions. To be sure, it went down like a house on fire.
Please make sure to share this soup as I did.
Wild Mushroom & Tarragon Soup (serves 4)
4 large Field Mushrooms, peeled and diced
100 g Dried Porcini Mushrooms, soaked and diced
2 Banana Shallots, finely diced
2 Sticks Celery, finely diced
2 Cloves Garlic, finely diced
2 Bay Leaves
2 Sprigs Thyme
1 Sprig Rosemary
4 Stalks Tarragon
50 ml Sweet Martini
2 Tbsp Tarragon chopped
1 l Vegetable Stock
500 ml Double Cream
50 g Salted Butter
Salt and Pepper
Start by soaking your dried porcini in the warm vegetable stock until soft and rehydrated.
Finely dice the shallots and celery and fry them off in half the butter until softened and translucent. Add the seasoning and herbs except for the chopped tarragon.
Add the cleaned and diced field mushrooms and fry until softened, followed by the porcini mushrooms. Add the rest of the butter and more seasoning, increase the heat. Add the martini and then lower the heat.
Now add the stock and cook out for about 10 minutes on a fast simmer. Add the cream and chopped tarragon and continue to cook for 5 minutes.
To finish, you can process the soup with a hand blender or food processor, or you can just have a chunky rustic mushroom soup.
Enjoy this with a big hunk of seeded bloomer or your favourite bread.