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Mushroom soup
October 23 | Comments (0)
It's autumn and the variety of mushrooms that appear in UK supermarkets is outstanding. Get your hands on as many different varieties as you can and make this soup on the next rainy day. Tasty and filling.
1 package button mushrooms (chopped)
1 package shitake mushrooms (chopped)
2 dried and soaked porcini mushrooms (chopped)
2 portabello mushrooms (chopped)
1 package wild mushrooms or as many different types as you can find.
Butter
2 shallots (diced)
2 cloves of garlic (diced)
1 pint of vegetable stock
1/2 pint of water
On a low heat in a very big pot melt some butter and add in the shallots and garlic. Saute until clear...try not to add too much colour. Once soft add in all of the mushrooms, stir to coat with the butter and onion mix, add 1/2 pint of water and put a lid on the pot. Stir every couple of minutes until the mushrooms are nice and soft. They should reduce considerably. Cook for another 10 minutes or so and then add the pint of stock. Turn up the heat and bring to the boil. Boil for 5 minutes.
Remove from heat and place entire contents of pot into a blender. Smooth the ingredients in the blender and return to a low heat. Add some creme if you wish. Serve hot!