Wild Mushroom Soup
Wonderfully warming wild mushroom soup. Very easy to make and a fantastic winter lunch when served with some fresh crusty granary bread. Yum!
Ingredients
- 0.25 cup shallots finely chopped Metric 60 grams
- 1.5 cups mushroom - you choose which, combine button mushroom if you like Metric 400 grams
- 19 fl oz water Metric 570 ml
- 10 fl oz chicken or vegetable stock Metric 290 ml
- 1/3 cup butter (extra virgin olive oil is fine if vegan) Metric 100 grams
- Seasoning
- 1/4 cup sherry
Instructions
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First, and as always, get all of the ingredients together.
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Next, using the half of the butter or olive oil sweat off the shallots for around 3 minutes. Do not colour them so use a light heat and the lid on your saucepan.
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Now, add the mushrooms and cook through for 5 minutes. Remember to keep a couple if mushroom slices back to use as garnish. Then add the sherry and reduce this down by half.
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Now add the water and stock. If you are unsure about the stock you can just replace it with the same amount of water. Bring this to the boil.
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Next, using a food blender, blend all of the soup until smooth and silky. Then return this to the saucepan.
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Now, cook this through by simmering it for around 20 minutes and then season to taste. If you like you can now add the remaining butter or a drizzle of extra virgin olive oil to add a nice sheen to the soup. This is optional though.
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Finally, light sautee the mushroom slices off and garnish the soup. There you have it. A wonderful warm wintery wild mushroom soup. Serve with fresh and crusty granary bread. Yum!
