Recipe for Roast Mushroom Soup with Horseradish and Goats Cheese 
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Yield:
4
Ingredients:
Amount Ingredient
0 x mm fresh horseradish root peeled and very finely grated (or 1 tbsp creamed horseradish from a jar)
1/2 tbl cider vinegar or lemon juice 150g soft goats cheese
3 tbl creme fraiche Sea salt and pepper
500 gm mediumcap field or chestnut
mushrooms stem ends trimmed
6 x shallots cut into eighths
1 clv garlic crushed
4 x sprg thyme
4 tbl olive oil
Instructions:
Instructions: Preheat the oven to 190C/375F/Gas Mark 5.

Mix the grated horseradish with the vinegar then beat in the cheese and 1 tbsp of the creme fraiche and season with salt and pepper.

Chill until needed.

Next in a large roasting pan toss together the mushrooms sliced shallots garlic thyme olive oil with a smattering of sea salt and a few twists of pepper. Spread everything over the pan with your hands so that the mushroom gills face upwards.

Roast in the oven for about 10 minutes until the mushrooms and onions are just cooked.

Pour the stock into the roasting pan

(or transfer everything to a saucepan) and simmer on the hob for about 5 minutes then blend in batches in a processor until smooth but still flecked.

Stir in the remaining creme fraiche and reheat thoroughly before serving.

Top each bowl with a good blob of the horseradish cheese.

Serves 4

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