Use whatever mushrooms you can find for this wild mushroom soup recipe – we love shiitake, portobello and Swiss browns for their deep flavours. Serve with crusty bread.
150g fresh shiitake mushrooms
150g fresh portobello mushrooms
150g Swiss brown mushrooms
1 tablespoon olive oil
1 cup chopped onion
1 carrot, chopped
3 sprigs fresh thyme
2 chopped leeks, white and light green parts
1/4 cup all-purpose flour
1 cup dry white wine
1 cup whole milk
Chopped flat-leaf parsley, to serve
1. Separate the stems of the mushrooms and coarsely chop. Set aside. Slice the mushroom caps into bite-size pieces.
2. Heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, 1 sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over low heat for 10-15 minutes, until soft. Add 6 cups water, bring to the boil, reduce and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
3. Meanwhile, in another large pot, heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks start to pick up a little colour. Add the mushroom caps and cook for 10 minutes, or until browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute.
4. Add the strained mushroom stock, 2 sprigs of thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the milk and parsley, season to taste and sprinkle with chopped parsley. Serve with crusty bread.
What’s your favourite soup recipe?