Wild Mushroom Soup is a traditional British recipe for a classic wild mushroom and wild allium greens soup. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom Soup.
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This is a great but simple mushroom soup where the cooking time means that you can use just about any mushroom, including those that should not be eaten raw. If you don't have enough foraged mushrooms, make up the difference with store-bought or dried and reconstituted mushrooms.
Ingredients:
350g wild mushrooms (use any sort but field mushrooms are good for bulk and boletes and trooping funnel are excellent for frying as a garnish)
40g butter
1 onion, chopped
2 garlic cloves, sliced
2 sprigs wild allium greens (eg garlic mustard, wild leeks, ramsons, three-cornered leeks), finely shredded
1 sprig thyme, plus some extra leaves for garnish
1l vegetable or mushroom stock
2 tbsp dried mushroom powder
Salt and freshly-ground black pepper, to taste
Double cream and/or fried sliced mushrooms, to serve
Method:
Clean the mushrooms with a brush and/or a cloth. Never use water when cleaning mushrooms.
Place a large pan over low heat. Add the butter and let it melt slowly. As soon as it's completely melted, add the onion and fry gently for about 5 minutes until soft and translucent (don't let it colour).
Add the garlic, mushrooms and the thyme sprig and cook for a further ten minutes, stirring from time to time, until the mushrooms are softened. Now add the shredded wild greens and stir-fry for 2 minutes.
Next pour in the stock and stir in the dried mushroom powder (this will help intensify the flavour), bring to a boil, reduce to a simmer and cook for ten minutes.
Take the pan off the heat and set aside to cool slightly. At this point purée the soup with a stick blender (or use a liquidizer then return to the pan).
Bring the liquidized soup back to a boil then ladle into bowls. Serve garnished with fried mushroom slices or a dollop of cream. Garnish with the reserved thyme leaves and serve.
