I first made this as a way of using an excess of mushrooms I had bought. They were on special so I bought a kilo. After a week, I had only eaten half. It was July. Soup it was. The original was very much like this recipe.
Don’t be put off by some of the ingredients, they blend and complement so well.
500g Mushrooms. Either normal Cap or Brown Swiss
1 litre Beef Stock (get the shop bought stuff, don’t pfaff about with stock cubes)
200ml Dry White Wine (Chablis, Sav Blanc or a good Champagne) This is optional.
1 teaspoon dried Marjoram OR 1 Tablespoon fresh
1/4 teaspoon freshly grated Nutmeg
1/4 teaspoon freshly cracked/ground Black Pepper (more if you want a bit of a kick)
1/2 a Star Anise; thats about 4 pods. Do not crush
1/4 teaspoon unsweetened Vanilla Essence
Slice or chop the mushrooms.
Put the stock into a saucepan and bring to the boil.
Add everything else. Stir a bit.
Lower the heat and simmer for 30-40 minutes
Try to pick out the Star Anise if you can.
Serve hot. Garnish with A sprig of fresh Marjoram if you have it, otherwise don’t garnish at all.