Creamy wild mushroom soup
Prep:
30 mins
Cook:
40 mins
This creamy wild mushroom soup will 'wow' your guests and hit the starter spot on a cold day.
25g dried porcini mushrooms
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 to serve, optional
Bring a kettle to the boil, then pour the water over the dried porcini just to cover.
In a large pan over medium heat, add half of the butter and cook the onion, garlic and thyme until the onion starts to brown a little.
Drain the porcini mushrooms, reserving the juice, then add to the onion and garlic.
Add the mixed wild mushrooms, stir and leave to cook for 5 minutes until they wilt.
Pour over the stock and the reserved porcini juices, bring to the boil, and simmer for 20 minutes.
Stir in the crème fraîche and simmer for a few minutes further.
Blitz the soup with a liquidiser, pass through a fine sieve, and set aside.
Heat the remaining butter in a frying pan, add the bread cubes and cook until golden.
Place them on kitchen paper.
To serve, heat the soup and ladle the soup into bowls and scatter over the croutons and chives.
Serves
4
Preparation Time
30 minutes
Cooking Time
40 minutes
Main ingredients
Vegetables
Recipe Type
Starters, Entertaining, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
