Cream of wild mushroom soup
Cream of wild mushroom soup
This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap
- Prep: 30 mins
Cook: 40 mins - Serves 4
- Easy
Ingredients
- 25g dried porcini (ceps)
- 50g butter
- 1 onion, finely chopped
- 1 garlic clove, sliced
- thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml tub crème fraîche
- 4 slices white bread, about 100g, cubed
- chives and truffle oil, to serve
Why not try?
Mixed wild mushrooms are delicious seasoned
and fried in olive oil or butter, then piled onto
buttered toast and topped with a poached egg.
Method
-
Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
-
Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
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