Shaggy Ink Cap soup

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Melt the butter in a saucepan and stir in the chopped mushrooms and garlic. Cover saucepan, place on a low heat and allow the mushrooms and garlic to sweat for 3 minutes.
2. Tear the bread into small pieces and add to the pan along with the parsley and stock. Bring to the boil then reduce to a gentle simmer, stir well and then simmer for 10 minutes. Allow to cool a little then transfer to a blender and liquidize.
3. Return the soup to the pan, bring to the boil and stir in the cream, milk, salt and white pepper to your taste and then serve.

Inkcap mushrooms

WARNING: It is very easy to confuse the Shaggy Ink Cap with the Common Ink Cap. Both are edible, but the Common Ink Cap will poison you if you eat it with alcohol. There have been no reported fatalities from this kind of poisoning, but the symptoms can be extremely uncomfortable. Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless gathered by a mushroom expert or obtained from reputable sources.

Substitutions

I prefer to use double cream but single cream will do or if you are on a low fat diet you could even replace the cream with the same amount of milk.