How To Make Wild And Fresh Mushroom Soup

How To Make Wild And Fresh Mushroom Soup

Wild and Fresh Mushroom Soup Recipe. Why have tinned soup when you can whip up this winter delight - ideal as a Christmas appetiser! A real treat for you mushroom fanatics! Relish our Wild and Fresh Mushroom Soup recipe.

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Step 1:

You will need

• 50 g dried wild mushrooms
• 150 g oyster mushrooms
• 150 g Portobello mushrooms
• 150 g button/field mushrooms , destalked and trimmed
• ½ clove of garlic , peeled
• 1 ltr chicken stock/water
• 100 g butter
• 100 g double cream
• salt
• pepper
• 1 medium cooking pan with lid
• 1 large knife
• 1 chopping board
• 1 kitchen paper towel
• 1 wooden spoon
• 1 small heatproof bowl
• 1 electric blender/food processor
• 1 spatula
• 1 colander
• 1 ladle

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Step 2:

Prepare the dried wild mushrooms.

For this recipe, you should transfer the dried wild mushrooms into a heatproof bowl. Pour enough boiling water into the bowl to cover them and allow to soak for half an hour.

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Step 3:

Rinse the mushrooms.

You should put the rest of the mushrooms into the colander and rinse well under a cold tap before allowing them to drain.

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Step 4:

Prepare the garlic.

Using the large knife, roughly chop into the garlic.

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Step 5:

Chop the mushrooms.

Take the colander and chop the oyster, Portobello and button mushrooms.

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Step 6:

Melt the butter.

You should place the pan on the hob on a low heat so that the butter slowly melts.

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Step 7:

Fry the chopped mushrooms.

Once you can see that the butter has melted, add the chopped mushrooms and the chopped garlic to the pan. Mix all of the ingredients together well and turn up the heat. Once this has been done, cover with a lid and allow to stew for 5 minutes.

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Step 8:

Add the wild mushrooms and liquid.

Take the heatproof bowl and carefully spoon in the dried wild mushrooms, allowing the sediment to settle for a brief moment before pouring in the liquid (ensure that the sediment stays in the heatproof bowl!)

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Step 9:

Add stock and simmer.

Add in enough chicken stock to cover the mushrooms (about half) and bring to the boil before turning down the heat. Cover with the lid again and allow to stew for a further 30 minutes.

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Step 10:

Blend the soup.

After 30 minutes, pour the mixture into the electric blender and liquidise on a high power for a couple of minutes. The texture you should aim for is a velvety smoothness - but be careful, as the dried mushrooms are a little tougher than the others.

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Step 11:

Add the cream and check consistency.

Pour the mixture back into the pan so that you can add most, but not all, of the cream. Stir well, checking consistency all the while, and add chicken stock should it be too thick. Place back on the hob and warm through.

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Step 12:

Serve

Finally, serve into soup bowls and decorate with a swirl of cream on the surface and a few sprigs of fresh herbs. A heart-warming soup guaranteed to banish those winter blues - perfect with fresh crusty bread!