This wild mushroom soup recipe makes a tasty, starter dish for an elegant dinner party or simply as a delicious supper dish. It is quick and easy to make but the results are stunning.
Only use wild mushrooms from a reliable source, never ones picked in the wild unless you are absolutely sure what they are.
Only use wild mushrooms from a reliable source, never ones picked in the wild unless you are absolutely sure what they are.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1/2 lemon
- 14 oz/400g mixed fresh wild mushrooms, cleaned
- 7 oz/200g button mushrooms, minced
- 3 shallots minced
- ½ stick /50g butter
- 3 ½ fl oz/100ml white wine
- 18 fl oz/500ml vegetable stock
- 1 clove of garlic, crushed
- Salt and pepper
- 7 fl oz/200ml heavy cream or crême fraiche
Preparation:
- Squeeze the lemon over the mushrooms.
- Melt the butter in a deep saucepan, add the minced shallot and and cook gently until translucent, approx 4 – 5 mins.
- Add the mushrooms, cover the pan and cook gently for 10 minutes until the mushrooms have given up all their juices.
- Add the wine, the stock and the garlic clove. Season lightly with a little salt and pepper. Boil gently for 10 minutes.
- Add the cream and cook for a further 10 minutes. Adjust the seasoning and serve in warmed bowls.
To freeze, prepare the soup until the addition of the cream, allow to cool, remove the garlic and freeze. Finish with cream when required.
Note: If fresh wild mushrooms are not available use dried. [bk] To prepare; rinse the dried mushrooms in fast running cold water, then soak in warm water for 20 minutes. Proceed as for fresh mushrooms, reserve the soaking water and add to the stock for extra flavour.
Serving suggestion: Serve with warm brioche rolls.
