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Archive of BBC Food Recipes

Wild mushroom soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Use a mixture of wild mushrooms to make this luxurious soup really special.

Method


  1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.

  2. Add the mushrooms and continue to sweat for 5 minutes.

  3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).

  4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.

  5. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.

  6. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.

Ingredients

  • 60g/2oz shallots, chopped
  • 50g/2oz butter
  • pinch of salt
  • 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
  • 570ml/1 pint water
  • 290ml/½ pint chicken stock
  • salt and freshly ground black pepper, to taste
  • 50g/2oz butter

For the garnish

  • 100g/3½oz wild mushrooms, prepared and washed
  • 50-100g/2-3½oz of hazelnuts

Shopping List

Wild mushroom soup

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