Wild Mushroom Soup

Now that Dean and I are both working at home we get to have lunch together most days. As I’m in the kitchen a lot of the time and Dean is in his office coming up with more app ideas we don’t actually see that much of each other during the day! So it’s great to sit down and eat our lunch with one and other.

Being at home now and working on the blog means that I can have a lot of variety for lunch. I like to eat healthily when I can in the week (although I can be a bit naughty of a weekend!) and like my food to be fresh and full of flavour.

Dean and I both love mushrooms and we often have them at breakfast time with eggs. Mushrooms are low in calories, fat free, cholesterol free and very low in sodium. They are also rich in Vitamin D amongst other vitamins and minerals so are a real benefit for you this time of year!

This soup recipe is incredibly easy to make and is great for making a big batch for the week. Try dropping a dollop of crème fraîche onto the soup before you add the mushrooms on top if you’re feeling a little naughty!

Wild Mushroom Soup

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 people

Ingredients

  

• 850 g assorted wild mushrooms chopped
• 50 g dried porcini mushrooms
• 300 ml boiling water to soak your porcini mushrooms
• 1 leek chopped
• 2 garlic cloves chopped
• 500 ml vegetable stock fresh
• 1 sprig fresh rosemary
• 1 handful fresh thyme
• 1/2 vegetable stock cube
• 1 tsp salt
• 2 tbsp butter (I use low fat)

Instructions

 

• First soak your porcini mushrooms in 300ml of boiling water for about 15 minutes. Sieve the liquid in to a jug and set a side. Be sure to separate any grit from the dried mushrooms.
• Add 1 and a half tbsp of butter to a large saucepan on a medium heat. Add the leeks and cook for 3-5 minutes until soft. Then add the garlic and cook for another minute.
• Add the porcini mushrooms to the saucepan and cook for about 3-4 minutes. Add all but 100g of the other mushrooms bit by bit and add a little porcini stock. Once the mushrooms have released most of their moisture, add the vegetable stock.
• Add the rest of your porcini stock and bring to the boil. Then turn the heat down and let it simmer for 10 minutes.
• Use a blender and blitz the mixture until smooth. Add the salt, rosemary and thyme then season with pepper. Simmer for 10 minutes. Try the soup at this stage and add more seasoning if need be. Remove the rosemary and thyme, then blitz the soup further to mix in any of the herbs. Cover the soup and cook for another 5 minutes.
• Cook the rest of the assorted mushrooms in half a tsp of butter. Place the soup into bowl and sprinkle the mushrooms on the top.
• Serve and enjoy!