Wild mushroom soup
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 25g Dried mixed wild mushrooms
- 1 Medium white onion finely chopped
- 2 Celery finely chopped
- 1tbsp Olive oil
- Salt
- 4 Garlic cloves finely chopped
- 2tbsp Dried tarragon
- 500g Chestnut mushrooms
- 100ml Dry white wine
- 450ml Vegetable stock
Method
- STEP 1
Rehydrate the dried mushrooms in 500ml of boiling water for about 5 minutes. Once rehydrated, strain the liquid into a jug and keep for later to add flavour to the stock.
- STEP 2
Add the onion and celery to a pan on a medium heat with the olive oil and a pinch of salt. Cook until the onions are translucent.
- STEP 3
Add the garlic and tarragon to the pan. Roughly chop the chestnut mushrooms, add to the pan and cook off for 4-5 minutes.
Add the white wine and cook off the alcohol for 1-2 minutes. - STEP 4
Add the rehydrated dried mushrooms along with the vegetable stock (flavoured with liquid from the rehydrated mushrooms) to the pan.
- STEP 5
Allow it all to simmer for 10 minutes, then blitz with a hand blender and season to taste.
