Not real hedgehogs, I promise. This soup was made from hedgehog mushrooms and field mushrooms – and very nice it was too. I would definitely make this again.
The bread in the picture is from a sourdough loaf I made after attending a class with Nick Beddows of Slow Food Brighton.
Fry garlic and leek for five minutes until soft, then add chopped mushrooms and cook for another 5-7 minutes. Add the stock, milk and herbs and simmer for 20 minutes. Blend until smooth. Add salt and pepper to taste.