Gregg Wallace's mushroom soup

Greengrocer and BBC2's Masterchef presenter, Gregg Wallace, says: "As a greengrocer cultivated mushrooms are what I trade in and I love them. I could eat them for breakfast, lunch and tea. There's so many ways to cook them, and they taste delicious whether in a light brunch of mushroom omelette, a warming soup, or an indulgent beef casserole, these versatile little veg compliment any dish beautifully.

"My recipe, which uses chestnut or large white flat mushrooms, is a lovely little soup and looks gorgeous served with a swirl of cream. Enjoy!"

Prep: 5 mins
Energy(kcal): 195
Protein: 6.3
Fat (g): 14.5
Of which saturates (g): 8.8

Carbohydrate (g): 10.5
Of which sugars (g): 4.5
Fibre (g): 1.6
Salt (g): 0.22
Cooking: 15 mins
Serves: 4

What you need:

• 450g/1lb chestnut or large white flat mushrooms, sliced
• 50g/2oz butter
• 1 shallot, finely chopped
• 300ml/1/2pt water
• 300ml/1/2pt full-fat milk
• 30ml/2tbsp plain flour
• 30ml/2tbsp chopped fresh chives
• salt and ground black pepper
• 120ml/8 tbsp single cream

What you do:

1. Melt half the butter in a large pan, add the shallot and mushrooms and sauté for 5 mins. Add the water, cover and cook gently, for 15 mins, until tender.
2. Transfer the mixture to a food processor or blender and whizz until smooth. If liked you can now push the puree through a sieve to give a finer texture.
3. Return the mushroom mixture to the pan, add the milk, butter and flour. Slowly bring to the boil, stirring with a balloon whisk until the mixture boils and thickens. Season to taste then stir in half the cream.
4. Divide between bowls then serve with the remaining cream swirled in.

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