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This is a quick and simple soup, perfect for using up all those wild mushrooms you gathered up in the surrounding forests or the ones going-off in the bottom of the fridge. Enjoy with good crusty bread as with any other soup.
- 25g mixed dried mushrooms
- 500g white cup mushrooms
- 200g onion (1)
- 10g garlic (2 cloves)
- 150ml double cream
- 150ml milk
- 500ml boiling water
- 15ml olive oil
- 30g unsalted butter
- 1 teaspoon of chopped chives (optional)
Preparation Time: 15 minutes (+ 20 minutes soaking)
Cooking Time: 25 minutes
- Put the dried mushrooms into a bowl and add the boiling water. Leave them to soak for about 20 minutes while you prepare the rest of the ingredients.
- Dice the onion, finely chop the garlic, quarter the mushrooms.
- Heat the oil and half of the butter in a large pan over a medium heat. When the butter has melted, put the onions into the pan, stir them around and add 2 tablespoons of water to help then to soften. Put the lid onto the pan and allow the onions to sweat for 5 minutes, stirring occasionally.
- Add the chopped garlic to the pan with the onions, and cook for 30 seconds. Then add the white cup mushrooms to the pan and cook for a further 5 minutes with the lid on.
- Strain the re-hydrated mushrooms through a sieve catching the mushroom stock in another bowl. Add half of the re-hydrated mushrooms to the pan, reserving the other half for later, season with salt & pepper and cook for 2 minutes with the lid off.
- Top up the mushroom stock up to 500ml with boiling water then add the mushroom stock to the pan and cook, with the lid on, for 10 minutes.
- Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for 1-2 minutes until it is smooth.
- Pour the contents of the liquidizer into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
- When all of the soup has been blended, stir in the double cream and milk. Then gently reheat the soup over a low heat.
- While the soup is reheating, put the remaining butter into a frying pan over a medium heat, add the remaining re-hydrated mushrooms, season with salt & pepper and fry them for 1 minute.
- Pour the soup into a bowl, sprinkle the fried mushrooms and chopped chives on top and serve.