Autumn is here, and mushroom are plentiful. Make the most of the season and whizz them into a soothing soup for lunch or dinner. This mushroom soup is deep and earthy. The walnut and thyme butter, with a squeeze of lemon lifts the soup into an elegant lunch or dinner affair.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Bon app! R