Wild Mushroom Soup


Wild Mushroom Soup

Wild Mushroom Soup


25g dried porcini

25g butter

1 onion, finely chopped

1 garlic clove, sliced

Thyme sprigs

400g mixed wild mushrooms

850ml vegetable stock

1tbsp of mascarpone

Chives to serve


Pour boiling water over dried porcini just to cover.

Heat the butter in a saucepan, then gently fry the onion, garlic and thyme for 5 mins until they start to brown.

Drain the porcini and save the juice, then add to the onion with all but a few of the mixed wild mushrooms. Leave to cook for 5 mins until they go soft.

Pour over the stock and the reserved juices, bring to the boil, simmer for 20 mins.

Stir in mascarpone, then simmer for a few minutes.

Blitz the soup with a hand blender or liquidiser.

Fry the few wild mushrooms you have saved with a knob of butter.

Scatter the fried wild mushrooms and chives over the soup to serve.