Recipe Of The Week: Wild Mushroom Soup
Happy Monday people, today it’s another foodie post from me. Although it is officially spring it is still not that warm in London so my sister and I decided to post this very delicious and simple mushroom soup. It is warming and utterly yummy! If mushrooms are you thing then you are going to love this – I promise!
A handful of dried porcini mushrooms
300g of wild mushrooms of your choice chopped
2 Garlic cloves finely chopped
2 Shallots finely chopped
500ml of chicken or vegetable stock
A handful of parsley chopped
Start by soaking the dried porcini in hot water. After a few minutes drain them and then add more hot water and place them on the side. Place a large pan on medium heat with a generous amount of olive oil and add your wild mushrooms, garlic, shallots, and season but not too much. As you cook the mushrooms you will notice that they will release an amount of water, add the porcini and keep cooking and stirring for about 20 minutes. Add your stock and bring to the boil and then simmer for 20 minutes. Taste to see if you need any more seasoning. Remember that your stock will already have salt in it. Once ready, whiz the soup and sprinkle the parsley on top. We like to add some sautéed mushrooms on top of the blended soup at the end. Enjoy!