Wild Mushroom Soup
This flavorful soup combines the earthy essence of wild mushrooms with the subtle sweetness of shallots, all brought together in a velvety, luxurious texture. Topped with sautéed mushrooms and crunchy hazelnuts, this dish is a delightful harmony of flavors and textures that will warm your soul with every spoonful.
— Constant Cookbook
Ingredients
- 60g/2oz shallots
- 50g/2oz butter
- pinch of salt
- 400g/14oz wild mushrooms
- 570ml/1 pint water
- 290ml/½ pint chicken stock
- salt and freshly ground black pepper
- 50g/2oz butter
- 100g/3½oz wild mushrooms
- 50-100g/2-3½oz of hazelnuts
Instructions
- Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
- Add the mushrooms and continue to sweat for 5 minutes.
- Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
- Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
- sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
- After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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