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Wild Mushroom Soup

VegetarianGluten Free

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

Method

  1. Clean and chop the wild mushrooms.
  2. Melt the butter in a large pan set over a low heat. Cook the onion gently for a few minutes without browning, until softened.
  3. 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.
  4. Add the stock, bring to the boil amd simmer for ten minutes.
  5. 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.
  6. 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.

Credits

Recipe by Wild Food UK; development and photos by Otherwise for Wild Food UK

COMMENTS

1 comment for Wild Mushroom Soup

  1. Dan Wall says:

    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.

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