An Elizabeth David mushroom soup. It doesn’t sound terribly exciting but it preserves all the flavour of the mushrooms — whether they are humble champignons de Paris or rustic cèpes.
1/2 lb mushrooms
1 pint milk
1 pint chicken or vegetable stock
3 tbs flour
2 oz butter
salt, pepper, nutmeg
Make a roux with the butter and flour, and add the milk to make a fairly thick white sauce. While this is cooking, bring the stock to the boil, add the mushrooms, and simmer for 5 minutes. Then drain the mushrooms and gradually add the stock to the white sauce, stirring to blend. Finely chop the mushrooms and add to the soup. Season to taste with salt, pepper and a little nutmeg. To finish, you may stir in a knob of butter or some cream.