Roasted Wild Mushroom Soup
Share
- ✉
-
Author Notes: Shortcuts are often wrong cuts, and not a route you want to take with wild mushrooms.....
Anyway, this soup uses a mix of French wild mushrooms - Kitchen Butterfly
Makes enough to drive winter's chill
- 300g wild mushrooms or shiitake/chestnut mushrooms
- 1 clove of (smoked) garlic
- 2 teaspoons butter (1 teaspoon for roasting mushrooms, 1 teaspoon for making sauce)
- 2 shallots, finely chopped
- 1 teaspoon plain flour
- 500ml (your finest) vegetable stock
- 1 teaspoon lemon thyme leaves, finely chopped
- 75g young hard cheese, grated e.g gouda, mild chedda, edam, manchego
- 100ml creme fraiche
- Piment d'Espelette, to taste
- Kosher salt, to taste
- Brush mushrooms to clean and place on greased roasting tin. Pop in a whole clove of smoked garlic and dot mushrooms with 1 teaspoon of butter. Bake for 8-12 minutes, or until just roasted at 180 degrees centigrade - don't bother preheating the oven! Remove from oven when ready and set a few roasted mushrooms aside for garnishing
- Heat the other teaspoon of butter in a large saucepan and add the chopped shallots. Saute gently and then add roasted mushrooms, stirring till the shallots are soft and golden.
- Sprinkle on flour, mix well and continue cooking. Stir well and let flour ‘cook’ so it loses its ‘floury/pasty’ taste.
- Add the stock and lemon thyme in and let the mixture simmer for 20 minutes, then add the piment d'espelette
- Add cheese and creme fraiche and cook for another 2 minutes until the cheese is melted and the soup is thickened.
- Whizz in a food-processor or blender till smooth. Adjust salt if necessary and top with roasted mushroom garnish to serve
- Combine leftovers with pasta to make a bake or use as a sauce on rice, with soft-boiled eggs.
- This recipe was entered in the contest for Your Best Mushrooms
Tags: seasonal, Soups, Vegetarian
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 2 years ago checker
Greetings Kitchen Butterfly. I am a big fan. This soup even sounds healthy! I had a cold once this past winter, and I found myself craving a mushroom soup. I'm sure that all those nutrients in mushrooms and garlic were what my body needed, and now that I have seen this recipe I will know just what to make the next time I don't feel well. And I will make it when I do feel well too!
about 2 years ago Kitchen Butterfly
Thanks Checker. Fort he vote of confidence :-)!
about 2 years ago gingerroot
This sounds really delicious.
about 2 years ago Kitchen Butterfly
Thanks gingerroot
about 2 years ago wssmom
Oh, yum. No, make that double yum. One question: smoked garlic?
about 2 years ago Kitchen Butterfly
Thanks wssmom, in some shops (at least in the Netherlands and France), you get a whole string of smoked garlic bulbs from France. They are a nice addition to lightly flavoured dishes, vinagrettes but you can sub roasted garlic or regular garlic
about 2 years ago Kitchen Butterfly
wssmom - I've added a photo of smoke garlic.
about 2 years ago wssmom
Thanks, Kitchen Butterfly!