25g Butter

1 Large Onion, finely chopped

900g Mushrooms

600ml Chicken or Vegetable Stock

600ml Warm Milk

25g Flour

Caroline Samuels creates a Mushroom Soup

  1. Melt the butter in a saucepan over a gentle heat and toss in the onions. Cover and sweat until the onions are completely soft.
  2. Meanwhile, chop the mushrooms up very finely and add to the pan and cook over a high heat for a few minutes. Lower the heat, sprinkle in the flour and cook for 2–3 minutes.
  3. Add enough stock and milk to just cover the vegetables, stirring all the time.
  4. Bring to the boil and simmer for a few minutes or for longer if you want a more concentrated mushroomy flavour… and that’s it!

  • words:
  • pictures: David Merewether

Beetroot Gazpacho

Julie Simpson creates some Beetroot Gazpacho ideal for a busy day

Broccoli Soup with Blue Cheese and Pine Nut Croissants

Hannah Mills creates a light bite from her new book

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…