Creamy Wild mushroom soup
This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz (400g) mixed wild mushrooms
- 4 cups (1 litre) vegetable stock
- 1/4 cup (10 g) dried porcini mushrooms
- 1/3 cup (100 ml) heavy cream (double cream)
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 small bunch parsley
- 1/2 tsp thyme
- 1-2 tbsp olive oil
- 1 pinch salt and pepper (to season)
Instructions
- 1
Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.
- 2
Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
- 3
Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.
- 4
Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.
- 5
Serve in large bowls with a drizzle olive oil and some parsley.