Mushroom soup: Difference between revisions
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|title=Mushroom soup, British recipe | {{#seo: | ||
|title=Mushroom soup, British recipe | |||
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|keywords= | |keywords=#mushroomsoup #driedmushrooms #garlic #mushrooms #shallots #vegetablestock #leeks #butter #bread #cream #stock | ||
|description=This recipe | |hashtagrev=032020 | ||
|description=This vegetarian mushroom soup recipe from the Chilli Lime Deli's newsletter is by kind permission of owner, John Caffrey | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey. | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1516 | |||
|PortionCalories = 379 | |||
|DatePublished=17th January 2013 | |DatePublished=17th January 2013 | ||
|Author=Chef | |Author=Chef | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Mushroom soup recipe.jpg| | |Image = [[Image:Mushroom soup recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">That was creamy!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Lovely. Thanks John.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Latest revision as of 18:26, 1 January 2022
This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey.
| Mushroom soup | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 379 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewThat was creamy! 5/5 Lovely. Thanks John. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 25 g dried mushrooms
- 250 ml warm water
- 30ml olive oil
- 1 tablespoon butter
- 2 leeks finely chopped
- 2 shallots finely chopped
- 1 clove garlic finely chopped
- 8oz of fresh mushrooms chopped
- 1.2 litres vegetable stock
- ½ tablespoons dried thyme
- 150ml double cream
- Salt and freshly ground black pepper
Method
- Rehydrate the dried mushrooms and keep the liquor for later.
- Heat the oil and butter in a large saucepan until it starts to foam. Add the leeks, garlic and shallots, and cook gently until soft but not coloured.
- Add the fresh mushrooms and cook until they start to soften. Add the stock and the soaking liquor, dried mushrooms, thyme and salt and pepper. Cook gently for about 30mins, stir occasionally.
- Pour about ¾ of the soup into a blender and blend until smooth, return back to the pan, add the cream, warm through.
Serving suggestions
Serve with crusty bread
Variations
Use beef stock instead of vegetable stock
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