Mushroom Soup

Cream of mushroom soup

2 medium organic onions peeled and chopped

3 tablespoons of organic butter

450g fresh organic mushrooms

4 tablespoons of organic butter

4 tablespoons organic extra virgin olive oil

1 litre chicken stock

1/2 cup raw (unpasteurised) cream

1 piece of whole grain organic bread broken into pieces

pinch of nutmeg

sea salt & pepper

Organic grass fed cream

Method: Saute onions in butter, wash, dry and cut mushrooms then saute in small batches in a heavy cast iron skillet alternating butter and olive oil for each batch. Remove with slotted spoon and drain on kitchen roll. Add mushrooms, cream, bread and stock to onions, bring to boil. Reduce heat and simmer for a bout 15 minutes. Puree soup with a blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with a splash of cream.