Eoin Sheehan’s Mushroom Soup

Ingredients

• 300-400 mushrooms
• 1 tsp butter
• 1 shallot or small red onion
• 1 bulb garlic
• Salt & Pepper
• 1 tsp mixed herbs
• 100ml cream
• 500ml chicken stock
• Fresh Parsley to garnish

Method

1. Wrap the garlic in tin foil and roast in the oven for 25-30 min at 180 degrees C.
2. Saute the shallot and chopped mushroom in the butter for 3-5 min until softened.
3. Season with salt, pepper and mixed herbs. Slice the roast garlic in half and squeeze half the roasted garlic into the veg mixture.
4. Submerge with chicken stock and bring to a simmer for 15 min.
5. Off the heat, blend the soup to a fine consistency and add the cream to add richness.
6. Serve and garnish with fresh parsley.