Delicate & Fragrant Mushroom Soup
·Sauté the onion and prepare the mushrooms
Melt the butter in a pot and sauté the chopped onion in it for about three minutes. Then add the button mushrooms, sliced into thicker pieces, along with most of the wild mushrooms. Set aside just two or three mushrooms for the garnish.
Sauté and simmer the mushrooms
Cook the mushrooms in the pot for about five minutes, stirring occasionally. Season with salt, pepper and caraway seeds. Pour in water, or better still, vegetable stock - about 1 litre. Stir, lower the heat and simmer covered for about half an hour.
Blend
Take the pot off the heat and blend the soup until smooth with a stick blender. Stir in the cream to mellow the flavour and warm through for a little longer.
Serving
Garnish with the wild mushrooms you set aside earlier, sliced thinly and sautéed while the soup was cooking. If you like, finish with croutons and fresh parsley.