Soups Recipes - Creamy Mushroom Bisque

Ingredients

• 50 g/2 oz/1/4 cup butter

• 2 onions, chopped

• 350 g/12 oz/6 cups button mushrooms, quartered

• 5 ml/1 tsp dried tarragon

• 15 ml/1 tbsp paprika

• 1.5 ml/1/4 tsp cayenne

• Salt and freshly ground black pepper

• 600 ml/1 pt/2 1/2 cups vegetable stock

• 5 ml/1 tsp yeast extract

• 150 ml/1/4 pt/2/3 cup crème fraiche

• 100 g/4 oz/1 cup cooked maltagliati

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Method:

1. Melt the butter in a large saucepan. Add the onion and cook, stirring for 2 minutes.

2. Add the mushrooms, tarragon, paprika, cayenne and a little salt and pepper. Cover and cook over a gentle heat for 5 minutes, stirring occasionally.

3. Add the stock and yeast extract. Bring to the boil, reduce the heat, cover and simmer gently for 5 minutes.

4. Puree in a blender or processor and return to the pan. Stir in the crème fraiche, taste and re-season if necessary.

5. Stir in the maltagliati. Heat through and serve straight away.