Mushrooms soup (V)

Mushrooms soup (V)

Autumn in London

What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon.

So, Autumn. We have been quite lucky in London the past few of weeks, as we suddenly had cold weather, but quite dry (yes, dry!) and sunny – the best kind of autumnal weather. Tree leaves draped themselves in magnificent bright colours, then fall and cover paths, grass and pavements in an orangey brown blanket. Squirrels show off their bushy tails in search for conkers and acorns, and mushrooms and fungus create beautiful mini cities on tree trunks or pop their beautiful white hats out of the grass for us to admire.

A walk in the countryside makes you want to recreate the smell, colours and warmness of Autumn in your plate (squirrels excluded), so last time we stopped by our greengrocers who had beautiful mushrooms on display and decided to use them to make one of our favourite soups.

Super mushrooms

We bought some field mushrooms, for their earthy taste and some chestnut mushrooms for their stronger taste and colour. We also used dried porcini mushrooms that one of our friends gave to us after a holiday in Italy; porcini mushrooms have a typical autumnal flavour, very nutty and almost smoky too. They also contain a lot of protein (29g of protein for 100g if I still know how to use the rule of three) and are a great meat substitute. They are, what I call, Super Mushrooms. Super tasty, super nutritious and super healthy.

We combined all these beautiful products together, with some onions and garlic, a bit of butter – but I am sure it will work wonders with some olive oil too, to make it vegan – and a lot of crème fraiche (also can work without any or with some vegan substitute).

This recipe is courtesy of Ollie who made it again for us when my mum came to visit two weeks ago and when it was really cold. I hope you will enjoy it as much as we do!

Serve it with a bit of parsley – we have some growing in the garden – and a swirl of crème fraiche, with toasted bread on the side and a glass of (vegetarian) red wine. Delicious.

Bon appétit!

 

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Mushrooms soup

Prep Time 30 minutes
Servings 3
Author Marine Dominguez

Ingredients

  • 250 g Chestnut mushrooms
  • 250 g Field mushrooms
  • 25 g dried Porcini mushrooms
  • 2 gloves garlic
  • 1 brown onion
  • 1.5 vegetable cubes
  • 200 g creme fraiche
  • 1 tbsp soy sauce
  • 30 g butter (or olive oil)
  • 1 tbsp dried thyme
  • Some parsley

Instructions

  1. Prepare the fresh mushrooms: use a damp paper towel or a soft mushroom brush to wipe each mushroom, to remove any dirt then roughly chop them into bite size portions. 

  2. Put the dried Porcini mushrooms in water and add a tablespoon of soy sauce so that the mushrooms are covered in the water and soy sauce mix and leave it to re hydrate. 

  3. Peel and chop the garlic and the onion. In a pan on low heat, put 30g of butter and once melted, add the chopped onions and garlic and cook until softened (3-4min). Then add the tablespoon of dried thyme to the garlic and onion mix and stir.

  4. Drain your Porcini mushrooms - keep the water and soy sauce mix on the side for later - and add them to the pan with your fresh mushroom. Let cook until mushrooms are softened. 

  5. In the meantime, boil a kettle. In a recipient, add 900mL of boiled water to your vegetable stock cubes and add this vegetable broth to your soy sauce and water mix from the Porcini mushrooms. 

  6. Once the mushrooms have softened, add the vegetable broth to the pan, bring to boil, the cover and let simmer on a low heat for about 5 min. Then add the creme fraiche, and give everything a good blitz.

  7. Put the soup on plates, and serve with a bit of parsley, a swirl of creme fraiche and olive oil. Bon appétit !



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