Wild Mushroom Soup

November 11, 2010 | Filed underEuropean,Meals,Special Diets,Vegetarian | Posted by

This wild mushroom soup recipe is a seasonal special. Served warm with fresh bread is one of those idyllic moments. You come home from work or walking the dog in the cold and rain, step into the warm kitchen to a bowl of this waiting for you on the table. Life just doesn’t get much better than that.

Ingredients

  • 60g shallots, chopped
  • 50g butter
  • pinch of salt
  • 400g wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
  • 570ml water
  • 290ml chicken stock
  • salt and pepper to season
  • 50g butter to finish

For the garnish

  • 100g wild mushrooms, prepared and washed
  • 50-100g of hazelnuts

Instructions

  1. Sweat the shallots in the butter with a pinch of salt for about 3 minutes, not letting them colour. Add the mushrooms and continue to cook for a further 5 minutes.
  2. Add the water and chicken stock or water if you’re vegetarian. Bring to the boil and reduce to a simmer. Cook for 20 minutes.
  3. Sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
  4. After 20 minutes, pour the soup into a liquidiser and blend until smooth, for best results, pass it through a fine sieve back into a saucepan and using a hand blender whisk in the remaining butter while over a low heat.
  5. Season to taste and serve garnished with the sautéed mushrooms and hazelnuts.

Cooking time (duration): 20

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: English

My rating: 4 stars:  ★★★★☆ 1 review(s)

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