• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Wild Mushroom Soup

  • Recipe Submitted by on

Category: Winter

 Ingredients List

  • 500 g Closed cup field mushrooms
  • 300 g Selection of wild mushrooms;
  • -(preferably light in
  • ; colour)
  • 1 lg Spanish onion; peeled and
  • -finely
  • ; chopped
  • 1 tb Olive oil
  • 80 g Unsalted butter
  • 1 Clove garlic; peeled and
  • -crushed
  • 1 3/8 l Chicken stock
  • 300 ml Whole milk
  • Sea salt
  • Freshly-ground black pepper
  • 1/2 ts Freshly-grated nutmeg
  • 300 ml Single cream
  • 4 tb Chopped fresh parsley

 Directions

Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.

Sweat the onion in the olive oil and butter in a large pan for 6 minutes on
a low to medium heat, stirring to prevent catching and sticking. You should
achieve a light golden transparent colour. Add the mushrooms and garlic,
and saut”š on a high heat. The mushroom juices will prevent the onions from
over-colouring.

Add the chicken stock when the juices start to dry up and cook for 10
minutes on a slow simmer. Then add the milk, bring back to the boil and
simmer for another 5 minutes. Adjust the seasoning with salt, pepper and
nutmeg and allow to cool for a while.

Put the mixture through a processor until it has a smooth to medium texture
~ not too smooth though. Serve in warm bowls with a swirl of fresh single
cream, garnished with the fried wild mushrooms and a sprinkling of chopped
parsley.

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