Wild Mushroom Soup
A rich, earthy mushroom soup made with dried porcini, mixed wild mushrooms, herbs, stock, and a spoonful of mascarpone.
Ingredients
- 1 small handful dried porcini mushrooms
- Olive oil
- 600g mixed fresh wild mushrooms (such as chanterelles, girolles, trompettes de mort, shiitake, and oyster), cleaned and sliced
- 2 cloves garlic, peeled and finely sliced
- 1 red onion, peeled and finely chopped
- 1 handful fresh thyme leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 litre organic chicken or vegetable stock
- 1 handful fresh flat-leaf parsley, roughly chopped
- 1 tbsp mascarpone cheese
- 1 lemon
- Truffle oil, optional
Instructions
- Soak the porcini: Place the dried porcini in a small bowl, cover with boiling water, and leave to soak.
- Cook the fresh mushrooms: Heat a large casserole or heavy pan until hot. Add a generous amount of olive oil, then add the fresh mushrooms. Stir quickly for about 1 minute.
- Add the aromatics: Stir in the garlic, red onion, thyme, and a little salt and pepper. Cook for about 1 minute more.
- Add porcini and soaking liquid: Chop half of the soaked porcini and leave the rest whole, then add them to the pan. Strain the soaking liquid carefully to remove any grit and pour it in as well. Cook for about 20 minutes until most of the moisture has evaporated.
- Add stock and simmer: Taste for seasoning, then pour in the stock. Bring to the boil and simmer gently for about 20 minutes.
- Blend part of the soup: Remove about half the soup and blend it until smooth, then return it to the pan. Stir in the parsley and mascarpone, then adjust the seasoning carefully.
- Finish with lemon: Mix a pinch of salt and pepper with the zest of the lemon and the juice of half of it. Spoon a little into each bowl just before serving and stir it through for brightness.
- Serve: Finish as you like with grilled crostini, a few fried mushrooms on top, or a few drops of truffle oil just before serving.
Wild Mushroom Soup is deep, earthy, and full of layered mushroom flavour. Dried porcini bring intensity, while the mixed fresh mushrooms keep the soup fragrant and textured. A little mascarpone gives it a soft richness, and the lemon at the end brightens the whole bowl.
Serving Suggestions
- Serve with grilled crostini or crusty bread
- Top with a few extra sautéed mushrooms for a more elegant finish
- Add a few drops of truffle oil just before serving if you like a stronger earthy aroma
- Excellent as a starter for an autumn or winter meal
Tips
- Strain the porcini soaking liquid carefully so no grit ends up in the soup
- Blend only part of the soup to keep a good balance of creamy texture and mushroom pieces
- Use vegetable stock to keep the soup vegetarian
- Taste before adding too much lemon at the end, as you want brightness without overpowering the mushrooms