Meals and Courses

Creamy Wild Mushroom Soup

cook 30 mins
  • 15 g (1/2 oz) dried wild mushrooms
  • 125 ml (4 fl oz) boiling water
  • 25 g (1 oz) butter
  • 2 tablespoons olive oil
  • 4 shallots or 1 onion, chopped
  • 1 trimmed celery stick, sliced
  • 1 potato, about 200 g (7 oz), peeled and diced
  • 1 large garlic clove, finely chopped
  • 500 g (1 lb) mushrooms, roughly chopped
  • 750 ml (1 1/4 pints) hot vegetable stock
  • 2–3 tablespoons single cream
  • salt and pepper
  • 1 tablespoon chopped chives, to garnish
  • crusty bread, to serve (optional)
  • Place the dried mushrooms in a bowl with the measured boiling water, then cover and set aside to soak.
  • Heat the butter and olive oil in a large saucepan or casserole. Add the shallots, celery, potato and garlic, and cook gently for about 10 minutes, until softened.
  • Squeeze the excess moisture from the soaked mushrooms and chop finely, reserving the soaking liquid. Add both soaked and fresh mushrooms to the pan and cook for a further 4–5 minutes, until softened.
  • Strain the reserved soaking liquid into the pan along with the vegetable stock, and simmer gently for 8–10 minutes. Remove the pan from the heat and use a hand-held blender to blend until smooth. Season to taste with salt and pepper, then stir in the cream. Ladle into 4 deep bowls. Garnish with chopped chives, sprinkle with extra black pepper and serve with crusty bread, if desired.
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