Mushroom Soup with Nutmeg

Autumn.

Crisp, cool skies.

Changing leaves.

Windfall apples.

Mushrooms.

Mushrooms were one of those foods I didn't appreciate as a child. I think it was the texture that I objected to, more than the flavour.

But now they are an autumn treat, something to be celebrated while lamenting the end of summer.

This soup is a celebration of mushrooms. A simple recipe with a hint of nutmeg to make the mushrooms sing.

It's adapted (read: simplified) from a Gordon Ramsay recipe. And it is magnificent.

Mushroom Soup with Nutmeg

Recipe adapted from The Sunday Times (Gordon Ramsay)

Serves 4

2 tbsp olive oil
2 small onions
1 garlic clove
400g mushrooms (I used small brown caps, but you can use others, or a mixture)
20g butter
1 litre vegetable stock
Salt and pepper
2 tbsp double cream
Nutmeg

Heat the olive oil in a large pan. Finely chop the onions and garlic and add them to the pan. Cook over a low heat until translucent - about 5 minutes.

Chop the mushrooms. Add them to the pan along with the butter. Stir thoroughly and cook for a further 5 minutes.

Add the stock and bring to the boil. Simmer for 5 minutes.

Blend the soup until smooth (I used a stick blender, but a food processor would work well too - watch out for hot splashes if using a stick blender!).

Pour the soup back into the pan over a low heat. Season with salt, pepper and grated nutmeg.

Use a swirl of cream as a garnish.

Autumn in a bowl.