Scottish Girolles Soup

Category : Food

300g Scottish Girolles Mushrooms
200g Button Mushrooms
2 cloves of Garlic
4 Sliced Shallots
10g Thyme
½  Bay Leaf
100g Butter
Sherry Vinegar
50ml Madeira
500g Vegetable Stock
200g Double Cream
100g Milk
White Pepper

Sweat down your shallots and garlic in the butter with salt and pepper.  Once softened add the chopped mushrooms, season with a little salt and cook down until no liquid is left. Deglaze the pan with a dash of sherry vinegar, once reduced add Madeira and again reduce.  Your mushrooms will have a lovely glaze , when they are at this stage they are great on toast.
Add your stock, milk and herbs and bring to the boil.  Once your soup base has boiled add the cream and blend in liquidizer. Strain through a sieve.  Check your seasoning and serve.
This is fantastic served with a poached Duck egg and a few croutons.