(1 votes, average: 4.00 out of 5)
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Wild Mushroom Soup
This soup always goes down well on our Autumn walks.
Serves : 6
Prep : 10 minutes
Cook : 20 minutes
- 2 tbsp butter
- 1 medium onion
- 350g mixed wild mushrooms (cultivated mushrooms are fine to make up the weight)
- 2 garlic cloves
- 1 sprig of thyme
- 2 pints of mushroom stock
- Salt and pepper
- Double or sour cream to serve
Method
- Melt the butter in a large pan, add the onion and fry gently without browning for a few minutes.
- Add the mushrooms, garlic and herbs and cook for a further ten minutes.
- Add the stock and bring to the boil, then simmer for ten minutes.
- Allow to cool for a bit, then liquidise and season.
- Bring back to the boil and serve with a dollop of cream in the middle.
1 comment for Wild Mushroom Soup
Just made this with Bay Boletes and it was delicious. Highly recommend.
For the metric minded a medium potato is 150-200g and I used 950ml of water with 2 mushroom stock cubes but recommend using a little less water or reducing the soup for longer to let it thicken up and concentrate the flavour.