Tom Booton, Head Chef at one of our favourite openings from 2019, The Grill at The Dorchester—a vibrant interpretation of a modern-day British grill—shares one of his go-to recipes for you to enjoy at home.
‘Mushroom soup is my favourite soup,’ Tom says, ‘in the restaurant, we serve it with potato dumplings, but at home, it is best served with crusty bread and butter and topped with crème fraîche! If you manage to save some and not eat the whole lot, use it the next day as a sauce with chicken.’ Let’s get cooking.
500 grams button mushrooms, sliced
2 garlic cloves
2 sprigs tarragon
1 sprig thyme
Sweat down shallots, garlic, tarragon, and thyme in butter until softened with no remaining colour.
Add the sliced mushrooms and cook until all their water has been released and evaporated.
Add the milk, and bring to a boil.
Remove from heat and blitz until smooth – season with salt and pepper to taste.
Soup will keep in the fridge for a couple of days.