Recipe Wild mushroom soup : Practical and Delicious

Recipe Wild mushroom soup : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Wild mushroom soup. You are currently reading Recipe Wild mushroom soup : Practical and Delicious. This recipe is the creation of the chef Valli Little, Food Director - Delicious.. Recipe Wild mushroom soup requires 10m, cook 15m and serve 4. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Mushrooms take the spotlight in this rich, wintry soup.

Ingredients:

11 Ingredients

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  1 tbsp olive oil, plus extra to drizzle
  
  
  


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  50g unsalted butter
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  1 leek, thinly sliced
  
  
  


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  1 tbsp chopped thyme leaves
  
  
  


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  400g Swiss brown mushrooms, chopped
  
  
  


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  10g dried porcini mushrooms, soaked in 1/3 cup boiling water for 15 minutes
  
  
  


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  3 cups Massel chicken style liquid stock
  
  
  


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  2 tbsp soy sauce
  
  
  


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  200ml thickened cream
  
  
  


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  200g small mixed mushrooms (we used morel and chanterelle mushrooms), halved
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Heat the oil and half the butter in a large saucepan over low heat. Add the garlic, leek and thyme, then cook, stirring for 3-5 minutes until the leek has softened. Add the Swiss brown mushrooms, porcini and soaking liquid, stock and soy sauce and bring to the boil.
  
  
  


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  Step 2
  
  
  
  
  Reduce the heat to low and simmer for 5-8 minutes until mushrooms have softened.
  
  
  


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  Step 3
  
  
  
  
  Remove saucepan from the heat. Puree mixture using a stick blender until smooth.
  
  
  


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  Step 4
  
  
  
  
  Add the cream and season with salt and pepper, then warm through over low heat.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, melt the remaining 25g butter in a frypan over medium heat.
  
  
  


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  Step 6
  
  
  
  
  Cook the small mushrooms, stirring, for 2-3 minutes until just softened. Season. To serve, ladle soup into bowls, drizzle with extra oil and garnish with pan-fried mushrooms.
  
  
  

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