Make Ahead

Roasted Wild Mushroom Soup

April  8, 2011
0 Ratings
  • Prep time 25 minutes
  • Cook time 45 minutes
  • Makes enough to drive winter's chill
Author Notes

Shortcuts are often wrong cuts, and not a route you want to take with wild mushrooms.....only if you can verify they are non-toxic should you pick them/ or get from a trusted supplier

Anyway, this soup uses a mix of French wild mushrooms —Kitchen Butterfly

What You'll Need
  • 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
  1. 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
  2. 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.
  3. Sprinkle on flour, mix well and continue cooking. Stir well and let flour ‘cook’ so it loses its ‘floury/pasty’ taste.
  4. Add the stock and lemon thyme in and let the mixture simmer for 20 minutes, then add the piment d'espelette
  5. Add cheese and creme fraiche and cook for another 2 minutes until the cheese is melted and the soup is thickened.
  6. Whizz in a food-processor or blender till smooth. Adjust salt if necessary and top with roasted mushroom garnish to serve
  7. Combine leftovers with pasta to make a bake or use as a sauce on rice, with soft-boiled eggs.
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  • checker
  • gingerroot
  • wssmom
  • Kitchen Butterfly
    Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

9 Reviews

Bud July 29, 2014
This sounds great as I love mushrooms. However, there is one ingredient I am unfamiliar with...piment d'espelette. Is this generally readily available?
checker April 9, 2011
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!
Kitchen B. April 19, 2011
Thanks Checker. Fort he vote of confidence :-)!
gingerroot April 9, 2011
This sounds really delicious.
Kitchen B. April 19, 2011
Thanks gingerroot
wssmom April 8, 2011
Oh, yum. No, make that double yum. One question: smoked garlic?
Kitchen B. April 9, 2011
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
Kitchen B. April 9, 2011
wssmom - I've added a photo of smoke garlic.
wssmom April 9, 2011
Thanks, Kitchen Butterfly!