Wild Mushroom Soup
The simplicity of this soup allows you to appreciate the full flavour of the wild mushrooms you’ve gathered. It’s always very popular on our autumn walks.
Serves : 6
Prep : 10 minutes
Cook : 20 minutes
- 350g wild mushrooms (use any sort, with cultivated mushrooms to
make up the weight if necessary)
- 40g butter
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1 sprig thyme, plus some extra leaves for garnish
- 1 litre vegetable or mushroom stock
- Salt and freshly ground black pepper
- Double cream and/or fried sliced mushrooms, to serve
- Clean and chop the wild mushrooms.
- Melt the butter in a large pan set over a low heat. Cook the onion gently for a few minutes without browning, until softened.
- Add the garlic, mushrooms and the thyme sprig and cook for a further ten minutes, stirring from time to time, until the mushrooms are softened.
- Add the stock, bring to the boil and simmer for ten minutes.
- Draw the pan off the heat allow to cool a little, before puréeing the soup using a stick blender, or by transferring it to a liquidizer before returning it to the pan.
- Bring the soup back to the boil, then ladle into bowls. Serve with a dollop of cream in the middle, or topped with a few sliced fried mushrooms and a sprinkling of thyme leaves.
Recipe by Wild Food UK; development and photos by Otherwise for Wild Food UK