This is the mushroom soup I made to go with my walnut and fig loaf and it’s possibly the best mushroom soup I’ve ever tasted. Mushroom soups often contain fortified wines such as sherry, madeira or marsala. I thought I’d experiment with port here and, when reduced right down, the port develops a rich, almost meaty character which really brings out the flavour of the mushrooms. This is a luxurious soup with lashings of butter and cream. As a result […]![]()
