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Prep time
25 minutes
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Cook time
45 minutes
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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
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Ingredients
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300g wild mushrooms or shiitake/chestnut mushrooms
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1 clove of (smoked) garlic
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2 teaspoons butter (1 teaspoon for roasting mushrooms, 1 teaspoon for making sauce)
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2 shallots, finely chopped
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1 teaspoon plain flour
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500ml (your finest) vegetable stock
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1 teaspoon lemon thyme leaves, finely chopped
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75g young hard cheese, grated e.g gouda, mild chedda, edam, manchego
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100ml creme fraiche
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Piment d'Espelette, to taste
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Kosher salt, to taste
Directions
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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
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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.
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Sprinkle on flour, mix well and continue cooking. Stir well and let flour ‘cook’ so it loses its ‘floury/pasty’ taste.
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Add the stock and lemon thyme in and let the mixture simmer for 20 minutes, then add the piment d'espelette
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Add cheese and creme fraiche and cook for another 2 minutes until the cheese is melted and the soup is thickened.
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Whizz in a food-processor or blender till smooth. Adjust salt if necessary and top with roasted mushroom garnish to serve
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Combine leftovers with pasta to make a bake or use as a sauce on rice, with soft-boiled eggs.
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