The recipe is my own, but is inspired by a soup I fell in love with years ago in Berlin. For me the key is the texture achieved by blending some of the mushrooms with the stock. I much prefer the rustic character this method gives the dish, to the more refined feel of a smooth, creamy soup. I guess to me it feels more in keeping with the essence of a mushroom, wild and foraged. The Madeira is just for a little fragrance, and is the perfect complement to the earthiness of the mushrooms.

Share: