Simple Mushroom Soup.
Sometimes the simple things in life really are the best. If you want to elevate it then this tastes amazing with a drizzle of truffle oil on top, and a big chunk of cheesy bread. Even better - some cheesy garlic bread. Real comfort food right there.
This will serve about 4, or more if you plan on serving as a starter.
Ingredients.
A splash of oil & a knob of butter, for sautéeing
4 shallots, chopped
750g chestnut mushrooms, roughly chopped
4 cloves garlic, chopped
750ml stock, mushroom, chicken or vegetable stock all work (or a combo of 2 if you’re using stock cubes)
A few sprigs of fresh sage, roughly chopped
8-10 dried porcini mushrooms, optional but really adds depth
100ml double cream, or a vegan alternative
Salt & black pepper, to taste
Equipment.
Blender
Large saucepan
Sieve (if using dried porcini mushrooms)
Method.
Pour about 200ml of boiling water over your dried porcini mushrooms (if using) and set aside to rehydrate.
Sauté the shallots in a splash of oil and a knob of butter for about 5-10 minutes until soft
Add the mushrooms, sage and garlic, and cook all of the moisture out of the mixture until the mushrooms start to caramelise in the pan. You may need to do this in a couple of batches, depending on the size of your saucepan.
Sieve the porcini mushroom water into the saucepan and transfer the hydrated mushrooms onto a chopping board, taking care to avoid any grit in the sieve. Roughly chop them and add them to the saucepan too.
Finally, add the stock, cream, salt and pepper, then transfer everything to a blender.
Blend until smooth and serve with some crusty bread. Enjoy!
