After spending Christmas in Chorleywood, Georgie sent us back to London with this jar of hand-foraged & dried wild mushrooms. She had collected them from the wood behind their house, thinly sliced them and dried them out on trays in the airing cupboard. We've been thinking of ways to use them ever since.
Rather than add them to a risotto we thought we'd try making a soup. This was super quick & easy to make but tasted delicious. The wild Chorleywood mushrooms gave it real intensity of flavour. Here's the recipe:
3 shallots
2 cloves of garlic
500g portabella mushrooms
handful of dried mushroom (like porcini or if you're very lucky, Chorleywood variety)
1.5 litres of stock (we used the mushroom soaking liquid plus some extra veg stock)
4 tablespoons soy sauce
2 teaspoons Dijon mustard
fresh parsley
half a carton of soya cream
salt & pepper
First, soak the mushrooms in hot water for 20 mins. Drain, reserving the soaking liquid for stock. Fry the shallots & parsley for 5 mins. Add the fresh & dried mushrooms & fry for another 5 mins. Add the garlic & stir for a minute before adding the stock. Simmer for 15 mins then add the mustard, soy sauce, soya cream & seasoning. You can puree it if you like a smoother soup but I like it just like this.
3 comments:
Sounds absolutely delicious - will have to try my hand at it. I love a good mushroom soup. Am surprised 4 tbsps of soy sauce doesn't overpower it, but obviously it doesn't - did you use a light soy? Hehe, this is just like Saturday Kitchen! x
Hi Amber,
Lovely to see you here! We used regular tamari. I do like my food quite salty so you might want to add a bit less but as the stock was mostly mushroom soaking liquid I think the soya sauce gives it a bit more depth of flavour.
Crikey! I sound like Jamie bloody Oliver!
xx
Post a Comment