Cream Of Wild Mushroom Soup

This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  347

• Protein

  8g

• Carbs

  20g

• Fat

  27g

• Saturates

  16g

• Fibre

  4g

• Sugar

  5g

• Salt

  0.89g

Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion, finely chopped
• 1 garlic clove, sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread, about 100g, cubed
• chives and truffle oil, to serve

Directions

1. Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

Categories: Courses, Dinner Party, Dishes, Vegetables, Vegetarian