This Wild Mushroom Soup is so comforting and delicious. Mixed wild mushrooms, onion and garlic are made into a glorious soup with a splash of cream and truffle oil.
We made it to Friday, yay!
What are you’re plans this weekend? I can finally announce that I no longer live in a dark and dingy cave….I’m freeeee!
Yes the scaffolding actually came down (well most of it) I must have jinxed something with my last post, in a good way of course. SO that means tomorrow I will be having the breakfast of my dreams, woohoo. I’m so excited!
I’m going to have a go at making bagels today, I can’t believe I’ve never tried to make them before. If you have any tips or can point me in the direction of a great recipe let me know. Hopefully the bagels turn out ok and I can have them with my glorious, leisurely breakfast tomorrow morning. Watch out for them on Instagram.
Now back to today’s post – Wild Mushroom Soup.
I LOVE this soup….probably because I adore mushrooms but also because it’s so simple, very speedy, creamy and comforting, YUM!
I often serve this with garlic toasts topped with extra mushrooms and parsley or big chunks of soft, crusty bread to dunk. This wild mushroom soup is also very filling and makes the perfect simple dinner recipe to enjoy on a busy weeknight.
To make the soup I start by roughly chopping the mixed wild mushrooms and adding them to a pot with a glug of olive oil. I stir the mushrooms for a minute or so until they start to soften then add finely chopped red/purple onion and garlic along with plenty pepper and a pinch of salt.
While the mushrooms and onions are softening I cover dried porcini mushrooms in hot water from the kettle and let them sit for 5-10 minutes. These smell amazing and add incredible flavour to the soup!
The porcini mushrooms and liquid are added to the mushrooms along with vegetable stock. I let the soup simmer for 10-15 minuted and then blitz it all up using a hand held blender. Cream is added and any extra seasoning and it’s done!
I serve the soup in big bowls topped with a drizzle of truffle oil and parsley, it’s gorgeous and warms you right up!
Have a lovely weekend guys 🙂
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Wild mushroom soup
- 530 g mixed wild mushrooms
- 1 litre vegetable stock
- 20 g dried porcini mushrooms
- 100 ml single cream
- 1 red onion finely chopped
- 2 cloves garlic finely chopped
- 1 small bunch parsley
- 1-2 tsp white truffle oil
- 1-2 tbsp Olive oil
- 1 pinch salt and pepper to season
- Add a glug of olive oil to a medium sized pot under a low/medium heat. Add the dried porcini mushrooms to a mug and cover with hot water, set aside.
- Roughly chop the wild mushrooms then add to the pot. Once the mushrooms start to soften add the chopped onion.
- Sauté the mushrooms and onions for 1-2 minutes stirring occasionally, the mushroom will be starting to lose their moisture. Season with salt and pepper.
- Add the garlic to the pot and stir. Let the the mushrooms and onions cook down for another minute or two. Strain the liquid from the dried porcini mushrooms and add to the pot. Roughly chop the dried porcini then add them to the pot too and stir.
- Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand held blender then add the cream and stir.
- Serve in large bowls with a drizzle of truffle oil and some parsley.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here