Wild mushroom soup

Prep: 30 mins

Cook: 40 mins

This rich and filling soup is rustic and delicious, not to mentioned budget friendly.

25g dried porcini

50g butter

1 onion, finely chopped

1 garlic clove, sliced

Thyme sprigs

400g mixed wild mushrooms, 350 in recipe

850ml vegetable stock

200ml crème fraîche

50g mixed mushrooms, to serve

Bring a kettle to the boil, then pour the water over the dried porcini to cover.

Heat half the butter in a saucepan, then gently cook the onion, garlic and thyme for 5 minutes until softened and starting to brown.

Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms.

Leave to cook for 5 minutes until they go soft and wilt.

Pour over the stock and the reserved juices, bring to the boil and simmer for 20 minutes.

Stir in crème fraîche, then simmer for a few minutes more.

Blitz the soup until smooth then push through a fine sieve, then set aside.

Heat the remaining butter in a frying pan, fry the remaining wild mushrooms until golden.

To serve, heat the soup through and scatter with the wild mushrooms.

Serves
4

Preparation Time
30 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Vegetables, Stock/Broth

Recipe Type
Soups, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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