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Mushroom Soup
Course Mains
Cook Time 1-2 hours
Passive Time 1 hour
Servings
people
Ingredients
  • 1 handful dried mushrooms
  • 3 tblsps butter
  • 200 g baby portobello mushroooms
  • 1 pinch salt
  • 1 tblsp plain flour
  • 1 small bunch thyme
  • 1 clove garlic
  • 1 pint vegetable stock
  • 1 mug double cream plus extra to serve
  • 1 handful small wild mushroms or other mushrooms chopped delicately for garnish.
  • 1 tbsp pepercorns a mix of black and red is nice
  • 1 loaf sourdough or crusty bread
Course Mains
Cook Time 1-2 hours
Passive Time 1 hour
Servings
people
Ingredients
  • 1 handful dried mushrooms
  • 3 tblsps butter
  • 200 g baby portobello mushroooms
  • 1 pinch salt
  • 1 tblsp plain flour
  • 1 small bunch thyme
  • 1 clove garlic
  • 1 pint vegetable stock
  • 1 mug double cream plus extra to serve
  • 1 handful small wild mushroms or other mushrooms chopped delicately for garnish.
  • 1 tbsp pepercorns a mix of black and red is nice
  • 1 loaf sourdough or crusty bread
Instructions
  1. Put the dried mushrooms in a mug of hot water and set aside.
  2. Melt the butter in a frying pan on a medium heat.
  3. Add the mushrooms to the frying pan with a pinch of salt.
  4. When mushrooms start to release their juices, turn the heat down to very low.
  5. Cook the mushrooms until the juices have evaporated (about 30 minutes).
  6. While the mushrooms are cooking, tie all the sprigs of thyme apart from 1 (to be used as garnish later) together with string.
  7. Stir in the flour and cook for 2 minutes stirring continuously.
  8. Add the thyme, crushed garlic, re-hydrated mushrooms and the water they were soaking in.
  9. Add the vegetable stock, bring to a boil, then take down to a simmer for an hour.
  10. Saute the wild mushrooms in a frying pan with a tablespoon of butter until browned.
  11. Warm the bread in the oven.
  12. Blend (either with a stick blender or let it cool for a little before blending it in a bender).
  13. Put back on the heat and stir in the cream to warm and season.
  14. To serve, ladle the soup into bowls and top with a swirl of cream, the sauted mushrooms, peppercorns and a sprinkle of thyme. Cut a chunk of sourdough to have on the side to scoop up the soup.
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