Paprika mushroom soup
SERVES SIX AS A STARTER, AND THREE TO FOUR AS A MAIN
60g butter2 Tbsp extra virgin olive oil2 large500g brown or portabellini mushrooms, sliced3 to 4 garlic cloves, finely grated/chopped4 tsp sweet paprika2 to 3 Tbsp fresh thyme leaves, stalks discarded2 tsp dried oregano500ml chicken or vegetable stock125ml dry white wine2 Tbsp soy sauce250ml milk3 Tbsp cake or white bread flour250ml fresh creamSalt and pepper, to taste15ml lemon juiceHandful of Italian parsley,finely chopped, to serveFresh bread or baguette, toasted and buttered, to serve (or chunky croutons)Few dollops of sour cream or thickened cream, to serve (optional)
