Wild Mushroom Soup
Wild mushrooms have a special aura about them; whatever you use them for, will always be cosy, decadent and aromatic. The secret to this soup, or any wild mushroom dish, is the slow rehydration of the dried mushrooms. You can make this soup from start to finish in under 1 hour, but if you have time, prepare the mushrooms a day ahead to unlock the mushroom's magic.
This is genuinely the best mushroom soup recipe I have ever tried. It has this dark, amber like, and thick texture with extremely deep flavours. The cream adds silkiness and smoothness to a very rich dish. It is fragrant and luxurious, just as a winter soup should be. It has been a favourite of mine as long as I remember and I hope you will like it too.
- 30g / 1oz dried porcini mushrooms
- 1 medium carrot
- 1 parsley root
- 1 small celery root
- 2 onions
- 1 bay leaf
- 2-3 juniper berries
- 100ml / 3.4 fl.oz. single creams
- 1.5ltr / 50 fl. oz. water
- salt and pepper to taste
Evening before, place mushrooms in a bowl and cover with hot water to soften.
The next day start with making the vegetable bullion. Peel the carrot, parsley and celery root, chop into fine cubes and place in a medium size sauce pan. Cover with water, add the bay leaf and juniper berries, bring it to boil and let is simmer for about 20 minutes.
Strain the mushrooms (do not discard the water, we will use it in our soup), wash under running water and chop into small pieces. Chop the onions finely and cook together with mushrooms, butter and some salt, until softened and browned.
Remove all the vegetables from the bullion and bring it to boil. Add the cooked mushrooms and onions, some salt and pepper, and cook for about 25 minutes. Then add the mushroom water and bring it to boil.
In a cup, pour some hot soup and the single cream and stir it together. Stir the mixture into the soup slowly and serve.
You can keep the vegetables in the soup, or you can serve it with pasta, groats or dumplings.