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Creamy Portobello Soup With Duck Broth

Creamy Portobello Soup With Duck Broth
(serves four)

3 tbsps butter
3 cloves garlic
6 cups fresh duck stock
dash of Madeira or sweet vermouth
6 large portobello mushrooms, roughly chopped
4 tbsps creme fraiche, or sour cream, or light cream

Melt your butter in a nice heavy stockpot and saute the garlic gently. Carefully pour in the duck stock, add the liquor and the mushrooms. Simmer for about 45 minutes, remove from heat and puree with a hand blender. Whisk in the creme fraiche and voila.

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What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Six years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Creamy Por­to­bello Soup With Duck Broth

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Two Pasta Dishes in One Evening:

Creamy Portobello Soup With Duck Broth

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