This article was written for Annabel & Grace, which is now part of Rest Less.
There was a buzz of excitement when we heard The Pig was opening another hotel in the South Downs. Although each of the eight Pigs is different, they all exude the same air of relaxed sophistication. Being very popular, it is not always easy to secure a table but not so long ago that’s what Hugo and I did. The setting is glorious with far reaching views and the atmosphere, friendly and efficient staff, decor and – most importantly – the food, definitely do not disappoint. Hugo ordered the Zero Mile mushroom soup (they grow a lot of their own produce on site, hence the zero mile) and it was so delicious that I ate half of it – despite him batting away my spoon! Very kindly, the team at The Pig in The South Downs took the trouble to provide me with the recipe so I can share it with you. Here goes…
6
servings40
minutesIngredients
2 white onions
5 celery stalks
6 garlic cloves
2 springs of picked thyme
1kg button mushrooms
500g oyster mushrooms
200ml white wine
Vegetable stock to cover
Directions
- Sweat down the onion, celery, garlic and thyme for 5 minutes in a deep saucepan
- Add the mushrooms and continue to sweat down for a further five minutes and then remove from the pan and set aside.
- Deglaze the pan with the white wine before re-adding the ingredients and covering with vegetable stock. Simmer for a further 20 minutes
- Blend the ingredients until smooth, adding a touch more veg stock if required to achieve the right consistency
- Feel free to garnish the mushroom soup with some sauteed mushrooms and/or some homemade croutons
- Enjoy with some warm crusty bread on the side
To find out more about The Pig in the South Downs and the seven other locations, use this link.
900 more recipes (as good as this mushroom soup one) can be found here