November Seasonal Ingredient – Wild Mushrooms
Nov. 01, 2011 in news
As Winter begins to chill the air and cover the ground with snow, its hard to tell that underneath lie these little treasures, absolutely delicious in a hundred different recipes. Here’s one for you:
Wild Mushroom Soup
Serves 4-6
Ingredients
75g/3oz Dried Wild Mushrooms, pre-soaked overnight
1.1L/40fl.oz. Vegetable Stock
2 tbsp Butter
1 large Onions, finely chopped
2 heaped teasp Cornflour
Salt and White Pepper
4-6 tbsp Sour Cream
Freshly chopped Parsley
Instructions
1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.
2. Rinse the mushrooms well then cut strips. Set aside.
3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.
4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time
5. In a small bowl, mix the cornflour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.
6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.