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Mushroom Soup

04 Dec

If you are a mushroom lover, you must try making your own mushroom soup. You will say goodbye to the canned ones. In Mar, I tried one of the recipes I found online and thought it was quite ok. But Jamie Oliver’s real mushroom soup recipe is even better 🙂 However, I thought his recipe was rather thick so I added a little more stock.

Ingredients

Serves 10

a small handful of dried porcini (soaked in a bowl of hot water)
olive oil
600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shitake, oyster), cleaned and sliced
2 cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a knob of butter
a handful of fresh thyme, leaves picked
sea salt and freshly ground black pepper
2 litres chicken or vegetable stock, preferably organic (I added 1litre extra)
a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
2 tbsp mascarpone cheese
1 lemon

Method
1. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms.
2. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole.
3. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
4. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes.
5. Remove half the soup from the pan and whiz it up to a purée at this point (You might consider to whiz the soup after it is a bit cooler).
6. Then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
7. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup.
8. When you go to eat it, stir it in and it gives a wonderful flavour.

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Posted by on December 4, 2010 in Uncategorized

 

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