Mushroom Soup


Mushroom Soup

Mushroom Soup

This is one of the only recipes you will find here with truffle – it does make a difference for this soup, even though I am not a convinced truffle lover.  This recipe is suited to being made jolly posh or everyday, depending on your needs.  If you love truffles, I heartily suggest added a few shavings of truffle to the soup as well as on top of the soup as you are serving it.  Even a few slices of porcini mushroom cooked separately in butter and nutmeg served floating on the surface of this soup takes it to a whole new level..... I won't even start to wax on about smoking the mushrooms over woodchips (which incidently is FABULOUS), needless to say if you like the odd mushie this is the soup for you.  And it is vegetarian friendly!

If you prefer a smooth creamy soup - this can be blended with a stick blender for Cream of Mushroom soup, however I prefer the lovely bobbing heads of the mushrooms intact.  It can also be made less rich by omitting the cream altogether.

Mushroom Soup250 grams Swiss Brown mushrooms, finely sliced
250 grams button mushrooms, whole or sliced
A few dried porcini mushrooms soaked in Marsala – more if you like the intense nutty flavour
1 tablespoon butter
1 onion, very finely chopped
1 garlic clove, finely chopped
1 cup white wine
2 tablespoons Marsala or sherry
150mls pouring cream, milk or water
500mls chicken stock or good vegetable stock
2 tablespoons of cornflour, dissolved in Marsala
Grated nutmeg
1 bay leaf
Salt, pepper to taste
1 teaspoon of truffle oil (optional)
Plenty of finely chopped parsley or a few baby sage leaves

Melt the butter in a large soup pot, add the onions and garlic and cook gently until tender and translucent, but not browned.  Add the mushrooms and soaked porcini with their juices, then add the truffle oil (if using).  Add the Marsala and allow the alcohol to burn off before adding the cornflour mix, wine and stock with the bay leaf and nutmeg.
Bring to a gentle simmer then add the cream or milk.  Simmer for 15 minutes, check for seasoning and add parsley.  If you wish to serve as a creamy soup, blend at this stage with a stick bender to the desired consistency.
Add the fresh herbs, cracked pepper or additional whole baby mushrooms.

Serve with a swirl of cream, herbs and croutons.  If serving as Cream of Mushroom Soup, add a drizzle of truffle oil and few shavings of truffle if you want to really impress your dinner guests!

To make Croutons:
½  Sourdough loaf
50 grams butter
2 tablespoons olive oil

Optional - a pinch of cayenne pepper, an anchovy dissolved in the hot butter or even additional herbs.

Cut the sourdough into generous cubes.  Heat butter and oil over a high heat.  Fry the cubes of bread in hot oil and bubbling butter until golden brown,  as you remove them from the pan sprinkle with a little salt.  Allow to drain on paper towel before serving.