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Wild mushroom soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy mushroom soup perfect for cold weather.
Ingredients:
  • 18.20 gm olive oil, plus extra to drizzle
  • 50g unsalted butter
  • 1 garlic clove, finely chopped
  • 1 leek, thinly sliced
  • 20.00 ml chopped thyme leaves
  • 400g Swiss brown mushrooms, chopped
  • 10g dried porcini mushrooms, soaked in 1/3 cup boiling water for 15 minutes
  • 765.00 gm chicken style liquid stock
  • 42.00 gm soy sauce
  • 200ml thickened cream
  • 200g small mixed mushrooms (we used morel and chanterelle mushrooms), halved
Instructions:
  • In a large saucepan over low heat, warm oil and half of the butter. Saute garlic, leek, and thyme for 3-5 minutes until leek softens. Stir in Swiss brown mushrooms, porcini, soaking liquid, stock, and soy sauce. Bring to a boil.
  • Simmer the mushrooms over low heat until they have softened, for about 5-8 minutes.
  • Puree the mixture using a stick blender until smooth after removing the saucepan from the heat.
  • Mix in the cream and generously season with salt and pepper, gently heat over low heat until warmed through.
  • Melt the remaining 25g butter in a frypan on medium heat.
  • Sauté the small mushrooms for 2-3 minutes until just softened. Season to taste. Serve by ladling soup into bowls, drizzling with extra oil, and garnishing with pan-fried mushrooms.

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