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:

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.
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.
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.
Divide between bowls then serve with the remaining cream swirled in.

Mushroom Bureau

Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.