Mushrooms are great for you. Not only are they delicious, they’re fat-free and are packed with essential nutrients, too. So if you’ve been meaning to stock up on some B vitamins and fibre, this wild mushroom soup is an excellent choice.
How to Make Perfect Wild Mushroom Soup
Calories per serving: 95
Saturated fat: 4g
* Small handful of dried porcini mushrooms
* 1 tbsp. olive oil
* Knob of butter
* 300g (10oz) chestnut mushrooms, sliced
* 150g (5oz) mixed wild mushrooms
* 2 shallots (or 1 onion) peeled and finely chopped
* 1 garlic clove, peeled and crushed
* A few sprigs of thyme
* 600m1 (1 pint) hot, good-quality chicken or vegetable stock
* 2 tbsp. crème fraiche
* Artisan bread, toasted, and soft, mild goat's cheese
1- Put the dried mushrooms in a bowl and pour over 150m1 (1/4 pint) warm water. Leave to soak for 10 minutes.
2- Heat the oil and butter in a frying pan; add the sliced mushrooms and wild mushrooms and fry for three-four minutes. Take out a few wild mushrooms and set them aside for garnishing.
3- Add the shallot, garlic and a few thyme sprigs and fry for a couple of minutes.
4- Add the soaked porcini, then stir in the soaking water and stock. Bring to boil, then simmer, half-covered, for 10 minutes.
5- To blend, ladle the mixture in batches into the food processor and whizz in bursts, but keep some mushroom texture.
6- Pour back into the pan, stir in the crème fraiche and season well. Serve with small slices of toast topped with goat's cheese and any mushrooms that were set aside.
Tip: Use fresh porcini, girolles or chanterelles mushrooms if you can.