Ingredients
For the soup- 1 kg wide cap field mushrooms
- 150 ml olive oil
- 3 large shallots, chopped
- 2 cloves garlic, chopped
- 1/2 lemon, juice only
- 1 litres hot vegetable or chicken stock
- 250 ml cream
- 150 g unsalted butter, (optional)
- sea salt and freshly ground freshly ground white pepper
- 4 small fillets red mullet, pin boned
- 100 g wild mushrooms
- olive oil, to garnish
Description
For An Impressive Start To A Stylish Supper, Try Marcus Wareing's Silky Mushroom Soup With Sautéed Wild Mushrooms And Red Mullet
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