Cream Of Wild Mushroom Soup
This luxurious wild mushroom soup is a true celebration of earthy and rich flavors. With a mix of wild mushrooms and porcini, each spoonful offers a delightful blend of textures and tastes. The velvety finish of crème fraîche adds a touch of creaminess, while the golden croûtons provide a satisfying crunch. Topped with a drizzle of truffle oil and fresh chives, this soup is a comforting and elegant dish perfect for any occasion.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 347 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.89 milligram of sodium
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