Mushroom Soup
Servings
2people
Cook Time Passive Time
1-2hours 1hour
Servings
2people
Cook Time Passive Time
1-2hours 1hour
Ingredients
  • 1handful dried mushrooms
  • 3tblsps butter
  • 200g baby portobello mushroooms
  • 1pinch salt
  • 1tblsp plain flour
  • 1small bunch thyme
  • 1clove garlic
  • 1pint vegetable stock
  • 1mug double creamplus extra to serve
  • 1handful small wild mushromsor other mushrooms chopped delicately for garnish.
  • 1tbsp pepercornsa mix of black and red is nice
  • 1loaf 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.