I just love cooking this soup, but especially so in winter time. Mushrooms are a great source of nutrients and if you add some more of the fancy mushrooms like shiitake mushrooms you increase the health benefits of this meal.
~ Serves 4 ~
- 400g mixed mushrooms (I usually use about 250-300g button, swiss brown or field mushrooms and a 150g packet of assorted fancy mushrooms or shitake mushrooms.)
- 500mL chicken or vegetable stock
- 1-2 cloves garlic, crushed or finely chopped
- 1 brown onion, finely chopped
- 1-2 tbsp fresh thyme leaves
- Small handful dried chopped porcini
- Truffle oil – optional
- Cream – optional, omit if vegan
- Bacon – optional, omit if vegan/vegetarian
- In a small bowl cover the dried porcini with a little boiling water (about 100mL) and allow to sit.
- In a large pot heat some olive oil and a small knob of butter over medium heat, then add the mushrooms. Cooking, stirring for a couple of minutes then add the garlic, thyme and onion.
- After a few minutes add the porcini and it’s soaking liquid, and continue to cook, stirring regularly for about 15 minutes.
- Add the stock, some salt and pepper if you like, and bring to the boil then reduce to a simmer and cook for 20 minutes.
- At this point I like to use the stick blender to whiz it up smoothly, however you could reserve some of the mushrooms and only blend up a portion of it to retain some texture or to use to garnish at the end.
- Taste for seasoning and add more salt and pepper if needed.
- I don’t usually feel it needs cream but if you like you can stir through a spoonful or so of cream.
- Serve into bowl. I like to drizzle over some truffle oil at the end.
- Sprinkle with some finely chopped parsley or thyme, the reserved mushrooms, some sautéed bacon, add some extra cracked pepper if you like and enjoy!