Cream Of Wild Mushroom Soup  Cream Of Wild Mushroom Soup 9939 cream of wild mushroom soup

Cream Of Wild Mushroom Soup

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recipe image  Cream Of Wild Mushroom Soup abfed3d4402a14913af0c23452d84e23 l


  • 25g dried porcini (ceps)
  • 50g butter
  • 1 onion, finely chopped
  • 1 garlic clove, sliced
  • thyme sprigs
  • 400g mixed wild mushrooms
  • 850ml vegetable stock
  • 200ml bath crème fraîche
  • 4 slices white bread, about 100g, cubed
  • chives and truffle oil, to wait on


  • STEP 1

    Bring a kettle to the boil, then pour the water over the dried porcini honest to quilt. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 minutes till softened and beginning to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook dinner for 5 minutes till they scuttle limp.

  • STEP 2

    Pour over the stock and the reserved juices, raise to the boil, then simmer for 20 minutes. Roam in crème fraîche, then simmer for a puny while extra. Blitz the soup with a hand blender or liquidiser, inch via a spirited sieve, then space apart.

  • STEP 3

    Heat the final butter in a frying pan, fry the bread cubes till golden, then drain on kitchen paper. To wait on, heat the soup and froth up with a hand blender, in case you want. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

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