Wild mushroom soup

Finding feasts - Wild mushroom soup

Ingredients

  • 100 g dried wild mushrooms (Mixture of dried Slippery Jacks, Saffron Milk Caps and Porcini)
  • Olive oil, a good splash
  • 600 g fresh mushrooms (I used Swiss Brown, Button and Oyster mushrooms)
  • 2 garlic cloves, finely sliced
  • 1 leek, finely chopped (Jamie’s recipe asks for a red onion however I seem to be addicted to leeks at the moment)
  • 4 thyme sprigs, stems picked
  • sea salt
  • 1 litre vegetable stock
  • 2 Tbs flat leaf parsley
  • mascarpone cheese to serve
  • truffle oil to serve

Method

1) Rehydrate dried mushrooms in boiled water for approximately 45 minutes. The longer you let them rehydrate the stronger the stock will be and the better your depth of flavour.

2) Roughly chop your fresh mushrooms. Add them to a hot casserole style pot with 1-2 tablespoons of olive oil. Cook down for approximately 1-2 minutes, add garlic, leek and season with salt and pepper.

3) Strain your re-hydrated wild mushrooms, chop roughly and add to the pot. Run the mushroom liquid through a muslin or cheese cloth to remove any left over girt or dirt from your stock and add your mushroom stock to the pot. Simmer gently for approximately 20 minutes until most of the liquid has cooked off.

4) Add your chicken or vegetable stock. Bring to a boil, reduce the heat and simmer until 1/2 of your liquid has cooked off.

5) I pureed all of the soup into a smooth and velvety mixture, where as Jamie’s instructions were to puree 1/2 of the soup and leave some of the mushroom chunky. Just before serving I sauteed some fresh swiss brown mushrooms until they caramelized, popped them in the middle of the bowl and served the soup with some crusty sourdough bread and a dollop of mascarpone  cheese and fresh flat leaf parsley.

Wild mushroom soup
Author: 
Recipe type: Soups
Cuisine: Polish
Cook time: 
Total time: 
Serves: 6
 
Hearty and earthy wild mushroom soup, best served with some crusty bread, a dollop of mascarpone cheese. It's guaranteed to be a crowd pleaser!
Ingredients
  • 100 g dried wild mushrooms (Mixture of dried Slippery Jacks, Saffron Milk Caps and Porcini)
  • Olive oil, a good splash
  • 600 g fresh mushrooms (I used Swiss Brown, Button and Oyster mushrooms)
  • 2 garlic cloves, finely sliced
  • 1 leek, finely chopped
  • 4 thyme sprigs, stems picked
  • sea salt
  • 1 litre vegetable stock
  • 2 Tbs flat leaf parsley
  • mascarpone cheese and fresh flat leaf parsley to serve
Instructions
  1. Rehydrate dried mushrooms in boiled water for approximately 45 minutes. The longer you let them rehydrate the stronger the stock will be and the better your depth of flavour.
  2. Roughly chop your fresh mushrooms.
  3. Add them to a hot casserole style pot with 1-2 tablespoons of olive oil. Cook down for approximately 1-2 minutes.
  4. Add garlic, leek and season with salt and pepper.
  5. Strain your re-hydrated wild mushrooms, chop roughly and add to the pot.
  6. Run the mushroom liquid through a muslin or cheese cloth to remove any left over girt or dirt from your stock and add your mushroom stock to the pot. Simmer gently for approximately 20 minutes until most of the liquid has cooked off.
  7. Add your chicken or vegetable stock. Bring to a boil, reduce the heat and simmer until ½ of your liquid has cooked off.
  8. Puree all of the soup into a smooth and velvety mixture.
  9. Sautee some fresh swiss brown mushrooms until they caramelize, pop them in the middle of your serving bowl and serve the soup with some crusty sourdough bread and a dollop of mascarpone cheese and fresh flat leaf parsley.
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