Side Pannel
Wild Mushroom Soup
Ingredients List
- 500 g Closed cup field mushrooms
- 300 g Selection of wild mushrooms;
- -(preferably light in
- ; colour)
- 1 lg Spanish onion; peeled and
- -finely
- ; chopped
- 1 tb Olive oil
- 80 g Unsalted butter
- 1 Clove garlic; peeled and
- -crushed
- 1 3/8 l Chicken stock
- 300 ml Whole milk
- Sea salt
- Freshly-ground black pepper
- 1/2 ts Freshly-grated nutmeg
- 300 ml Single cream
- 4 tb Chopped fresh parsley
Directions
Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.
Sweat the onion in the olive oil and butter in a large pan for 6 minutes on
a low to medium heat, stirring to prevent catching and sticking. You should
achieve a light golden transparent colour. Add the mushrooms and garlic,
and saut”š on a high heat. The mushroom juices will prevent the onions from
over-colouring.
Add the chicken stock when the juices start to dry up and cook for 10
minutes on a slow simmer. Then add the milk, bring back to the boil and
simmer for another 5 minutes. Adjust the seasoning with salt, pepper and
nutmeg and allow to cool for a while.
Put the mixture through a processor until it has a smooth to medium texture
~ not too smooth though. Serve in warm bowls with a swirl of fresh single
cream, garnished with the fried wild mushrooms and a sprinkling of chopped
parsley.
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.
Sweat the onion in the olive oil and butter in a large pan for 6 minutes on
a low to medium heat, stirring to prevent catching and sticking. You should
achieve a light golden transparent colour. Add the mushrooms and garlic,
and saut”š on a high heat. The mushroom juices will prevent the onions from
over-colouring.
Add the chicken stock when the juices start to dry up and cook for 10
minutes on a slow simmer. Then add the milk, bring back to the boil and
simmer for another 5 minutes. Adjust the seasoning with salt, pepper and
nutmeg and allow to cool for a while.
Put the mixture through a processor until it has a smooth to medium texture
~ not too smooth though. Serve in warm bowls with a swirl of fresh single
cream, garnished with the fried wild mushrooms and a sprinkling of chopped
parsley.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
