Wild Garlic and Mushroom Soup

With Heather Gough

I hope the wild garlic is not over by the time you read this recipe. Wild garlic has been so abundant and luscious this year. If it is over, maybe next May!

I was on a walk to King’s Cross recently and there was so much wild garlic growing that I picked several handfuls of the leaves thinking that I could make something when I got home.

All I could find at home that I thought would go were mushrooms and potatoes. The resulting soup was good and it will become an early summer regular in our house when the garlic grows.

Here it is. Collect 3 good handfuls of wild garlic leaves, wash and chop like any herb. Heat oil or butter and add one medium chopped onion, 2 medium potatoes and allow to soften. Add a punnet of chestnut mushrooms and the wild garlic leaves. Mix all around, season with salt and pepper and add chicken or vegetable stock. Allow to simmer for about 20 mins then puree or blend.

Before serving stir in some cream or crème fraiche if desired. Yum!