Wild Mushroom Soup

Wild Mushroom Soup

Wild mushroom soup recipe makes a tasty, starter dish for an elegant dinner party or simply as a delicious super dish. It is quick and easy to make but the results are stunning.

Only use wild mushrooms from a reliable source, never ones picked in the wild unless you are absolutely sure what they are. You can also use cepe mushrooms as alternatves for the soup.

Ingredients:

1/2 lemon

14 oz/400g mixed fresh wild mushrooms, cleaned

7 oz/200g button mushrooms, minced

3 shallots minced

½ stick /50g butter

3 ½ fl oz/100ml white wine

18 fl oz/500ml vegetable stock

1 clove of garlic, crushed

Salt and pepper

7 fl oz/200ml heavy cream or crême fraiche

How to Make:

Squeeze the lemon over the mushrooms.

Melt the butter in a deep saucepan, add the minced shallot and cook gently until translucent, approx 4 – 5 mins.

Add the mushrooms, cover the pan and cook gently for 10 minutes until the mushrooms have given up all their juices.

Add the wine, the stock and the garlic clove. Season lightly with a little salt and pepper. Boil gently for 10 minutes.

Add the cream and cook for a further 10 minutes. Adjust the seasoning and serve in warmed bowls.

This soup can be made in advance and allowed to cool before covering and storing in the refrigerator. 

To freeze, prepare the soup until the addition of the cream, allow to cool, remove the garlic and freeze. Finish with cream when required.