More British summer antics equals more mouthwatering soups from the Moro cookbook, by Sam and Sam Clark.
It may not be much of a looker but like french onion soup, this Sopa de Setas packs a real punch flavour wise and ought be equally adored the world over.
The almonds, as well as slightly thickening the soup, bring a whole new level of richness to this sophisticated dish.
We’ve made this with homemade veg stock, so it’s veegs too.
45 mins | serves 4 | easy as
4 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, thinly sliced
3 sprigs thyme, leaves only
250g mushrooms, finely chopped – field, chestnut, a mixture of field and wild like chanterelles
1 ltr veg stock or water
5 tbsp fino sherry
1 tbsp or so dried porcini mushrooms, steep in boiling water
130g blanched almonds, lightly toasted
small bunch flat-leaf parsley, roughly chopped
sea salt and black pepper
Heat the oil in a large-ish saucepan and soften the onion for 15 mins over a medium to low heat, until they are golden. Stir in the garlic for the last 20secs of this cooking time and then add in the fresh mushrooms and thyme. Cook for another 15mins, stirring fairly frequently, or until the moisture has evaporated from the mushrooms.
Season, stir in then pour the stock in. Add the fino and the chopped porcini mushrooms and their juice to the pan.
Bring it all to the boil and simmer for 5mins.
Meantime, pound the almonds in small batches in a pestle and mortar until they are as fine as possible.
Stir the almonds and parsley into the soup, taste once more for seasoning, and serve up.
From Moro, the cookbook (no direct link available online).