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Wild Mushroom Soup

  • 15 mins
  • 25 mins
  • easy
  • 4-6
Recipe by
Gaynor Mairs

Ingredients

  • 500g Wild mushrooms, roughly chopped
  • 1 x Medium onion diced
  • 1 x Large clove of garlic, crushed
  • 1 Knob of butter
  • 1 Slug olive oil
  • 600 mls Hot vegetable stock
  • Seasoning
  • Fresh cream to taste (optional)
  • 1 tbs fresh tarragon finely chopped, optional

Introduction

Always a favourite, mushroom soup is hearty and tasty. Perfect for those chilly Autumn evenings.

Method

  1. Melt butter in a heavy based pan, add olive oil and diced onion and sauté until soft.
  2. Add garlic and cook for a further 1-2 mins.
  3. Add chopped mushrooms, mix thoroughly, ensuring the mushrooms are well coated in oil and butter. (Add a little more oil if you think it is needed at this stage).
  4. Cook for a further 3 or 4 minutes before adding the vegetable stock and some seasoning.
  5. Bring to the boil and simmer for 15mins.
  6. Remove from heat and puree until velvety smooth using hand blender.
  7. Check seasoning level.
  8. Add cream if desired.
  9. Serve garnished with fresh tarragon if desired.

Gaynor's Tip: Full of flavour, this soup is incredibly easy to make. If you do not have wild mushrooms to hand, brown cap will do equally well.

Source: Resident Food Farmison Blogger Gaynor Mairs

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