Mushroom soup: Difference between revisions
From Cookipedia
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|description=This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey. | |description=This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/3/3b/Mushroom_soup_recipe.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/3/3b/Mushroom_soup_recipe.jpg | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=17th January 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 15 minutes | |TotalTime = 1 hour 15 minutes | ||
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This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey. | This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 25 g [[Dried mushrooms|dried mushrooms]] | | 25 g [[Dried mushrooms|dried mushrooms]] | ||
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| 150ml [[Double cream|double cream]] | | 150ml [[Double cream|double cream]] | ||
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| | | Rehydrate the [[Dried mushrooms|dried mushrooms]] and keep the liquor for later. | ||
| Heat the [[Oil|oil]] and [[Butter|butter]] in a large saucepan until it starts to foam. Add the [[Leeks|leeks]], [[Garlic|garlic]] and [[Shallots|shallots]], and cook gently until soft but not coloured. | | Heat the [[Oil|oil]] and [[Butter|butter]] in a large saucepan until it starts to foam. Add the [[Leeks|leeks]], [[Garlic|garlic]] and [[Shallots|shallots]], and cook gently until soft but not coloured. | ||
| Add the fresh [[Mushrooms|mushrooms]] and cook until they start to soften. Add the [[Stock|stock]] and the soaking liquor, [[Dried mushrooms|dried mushrooms]], [[Thyme|thyme]] and [[Salt|salt]] and [[Pepper|pepper]]. Cook gently for about 30mins, stir occasionally. | | Add the fresh [[Mushrooms|mushrooms]] and cook until they start to soften. Add the [[Stock|stock]] and the soaking liquor, [[Dried mushrooms|dried mushrooms]], [[Thyme|thyme]] and [[Salt|salt]] and [[Pepper|pepper]]. Cook gently for about 30mins, stir occasionally. | ||
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===Variations=== | ===Variations=== | ||
Use [[Beef stock|beef stock]] instead of [[Vegetable stock|vegetable stock]] | Use [[Beef stock|beef stock]] instead of [[Vegetable stock|vegetable stock]] | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Soup and stock recipes]] | [[Category:Soup and stock recipes]] | ||
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[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 15:10, 12 April 2015
| Mushroom soup | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
This recipe is reproduced from the Chilli Lime Deli's newsletter, with the kind permission of owner, John Caffrey.
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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