Wild mushroom soup
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Nothing beats a warming bowl of soup on a cold day. check out this recipe for wild mushroom soup from chef Daniel Farrow
Published:
Comfort in a bowl. Warm yourself and your loved ones on cold days with a bowl of tasty wild mushroom soup. Taking just 5 minutes to prepare and 30 minutes to cook you could be serving up a hearty soup in no time at all.
Ingredients
- Dried mixed wild mushrooms 25g
- Medium white onion 1, finely chopped
- Celery 2 sticks, finely chopped
- Olive oil 1 tbsp
- Salt
- Garlic cloves 4, finely chopped
- Dried tarragon 2 tbsp
- Chestnut mushrooms 500g
- Dry white wine 100ml
- Vegetable stock 450ml
Method
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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.
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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.
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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.
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Step 5
Allow it all to simmer for 10 minutes, then blitz with a hand blender and season to taste.
Recipe and image courtesy of Daniel Farrow, owner and chef at The Gatherers, Norwich,