Wild Mushroom Soup Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 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 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.

This soup can be made in advance and allowed to cool before covering and storing in the refrigerator. 

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.