Wild mushroom soup recipe

Recipe for wild mushroom soup in our easy vegetarian recipes collection.

Recipe ingredients

• 2 cups dried porcini mushrooms
• 2 tablespoons butter
• 2 leeks, thiny sliced
• 2 shallows, rouhly chopped
• 8 ounces fresh wild mushrooms
• About 5 cups vegetable stock
• 2 teaspoons dried thyme
• 1 cup double cream
• Salt and freshly ground black pepper
• Sprigs of fresh thyme, to garnish

How to make wild mushroom soup

• Put the dried porcini in a bowl, add 1 cup warm water and leave to soak for 20 to 30 minutes.
• Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible.
• Strain all the liquid and a reserve to use later.
• Finely chop the porcini.
• Heat the oil and butter in a large saucepan until foaming.
• Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not coloured.
• Chop or slice the fresh mushrooms and add to the pan.
• Stir over a medium heat for few minutes until they begin to soften.
• Pour in the stock and bring to the boil.
• Add the porcini soaking liquid, dried thyme and salt and pepper.
• Lower the heat half cover the pan and simmer gently for 30 minutes, stirring occasionally.
• Pour about 3/4 of the soup into a blender or food processor and process until smooth.
• Return the processed soup to the soup remaining in the pan.
• Stir in the cream and heat through.
• Check the consistency and add more stock if necessary.
• Season with salt and pepper.
• Serve hot, garnished with thyme sprigs.

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