Wild Mushroom Soup

September 26, 2024

I have been making this soup for years and it’s so warming and comforting on chilly Autumn days. It’s from Covent Garden’s Book of Soups which I’ve had on my shelf for a long time.

Cosy, earthy and golden….my three words today to sum up how I feel about Autumn.

I served this with some crispy fried mushroom slices and thyme but it would also be nice with an added swirl of cream.

Ingredients

75g dried cep mushrooms
300ml warm water
50g butter
2 medium onions finely chopped
2 garlic cloves crushed
225g chestnut mushrooms sliced
2 dessertspoons plain flour
900ml vegetable stock
150ml dry white wine
2 dessertspoons finely chopped flat leaf parsley
225ml single cream
salt and freshly ground black pepper

Method

1. Soak the ceps in the warm water for 20 mins. Drain reserving the soaking liquor.

2. Melt the butter and cook the onions and garlic gently for 10 minutes in a covered saucepan, without colouring.

3. Add the mushrooms and ceps and cook for 2 minutes.

4. Stir in the flour and cook for another 2 minutes.

5. Gradually add the stock, the reserved soaking liquor and the white wine. Cover, bring to the boil and simmer gently for around 20 minutes until the vegetables are tender.

6. Let the soup cool then add the parsley and puree in a liquidiser. Return to a clean saucepan, stir in the cream and reheat gently.

7. Season to taste.