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Cream of Wild Mushroom Soup

2 tb Olive oil
2 Cloves garlic; minced
1 Leek; cleaned and chopped
100 g Shallots; chopped
500 g Button mushrooms
500 g Forest mushrooms; including Porcini, Shiitake, Oyster and Swiss Brown
20 g Dried porcini
4 c Good quality chicken; beef or vegetable stock
1/2 c Boiling water
2 tb Flour
1 c Thick cream
1/2 bn Italian parsley; chopped
Salt; pepper and nutmeg to taste

Add the dried porcini to the boiling water and set aside.

Heat the olive oil and add the leeks, shallots and garlic and cook until golden, about 3 minutes.

Add all the fresh mushrooms, thinly sliced, and cook until the mushrooms soften and their liquid evaporates.

Sprinkle with the flour and stir well to enable the flour to be absorbed. Add the chicken stock and the porcini mushrooms together with the soaking liquid and bring to the boil, stirring frequently.

Once the soup is boiling, reduce the heat to a simmer and cook for 30 minutes. Add the cream and simmer for a further 5 minutes or until slightly thickened. Add half the chopped parsley and season to taste with salt and pepper.

To serve, ladle into individual bowls, sprinkle with extra parsley, some nutmeg and a small dollop of cream if desired.

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