CREAM OF MUSHROOM SOUP
Directions
- 1Warm the butter and oil in a pan on a medium-high heat.
- 2Warm the butter and oil in a pan on a medium-high heat.
- 3Warm the butter and oil in a pan on a medium-high heat.
- 4Finely dice the shallots, then sauté for 5 minutes until softened.
- 5Finely dice the shallots, then sauté for 5 minutes until softened.
- 6Finely dice the shallots, then sauté for 5 minutes until softened.
- 7Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- 8Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- 9Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- 10Mince the garlic and add with fresh thyme leaves and fry until fragrant.
- 11Mince the garlic and add with fresh thyme leaves and fry until fragrant.
- 12Mince the garlic and add with fresh thyme leaves and fry until fragrant.
- 13Once the mushrooms are caramelizing, deglaze the pan with white wine.
- 14Once the mushrooms are caramelizing, deglaze the pan with white wine.
- 15Once the mushrooms are caramelizing, deglaze the pan with white wine.
- 16When the wine has evaporated, add the flour and cook out for 2 minutes.
- 17When the wine has evaporated, add the flour and cook out for 2 minutes.
- 18When the wine has evaporated, add the flour and cook out for 2 minutes.
- 19Prepare your stock, then add gradually, stirring as you go.
- 20Prepare your stock, then add gradually, stirring as you go.
- 21Prepare your stock, then add gradually, stirring as you go.
- 22Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- 23Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- 24Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- 25Add the cream, stir well and season to taste.
- 26Add the cream, stir well and season to taste.
- 27Add the cream, stir well and season to taste.
- 28Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- 29Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- 30Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- 31Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream and a pinch of paprika.
- 32Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream and a pinch of paprika.
- 33Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream and a pinch of paprika.
- 34Serve with buttered toast and enjoy!
- 35Serve with buttered toast and enjoy!
- 36Serve with buttered toast and enjoy!
Ingredients
- 750 g chestnut mushrooms
- 750 g chestnut mushrooms
- 750 g chestnut mushrooms
- 200 g oyster mushrooms
- 200 g oyster mushrooms
- 200 g oyster mushrooms
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 2 banana shallots
- 2 banana shallots
- 2 banana shallots
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 250 ml white wine
- 250 ml white wine
- 2 tbsp plain flour
- 2 tbsp plain flour
- 2 tbsp plain flour
- 1 l mushroom stock
- 1 l mushroom stock
- 1 l mushroom stock
- 1 tsp miso paste
- 1 tsp miso paste
- 1 tsp miso paste
- 1 tsp dijon mustard
- 1 tsp dijon mustard
- 1 tsp dijon mustard
- 250 ml cream
- 250 ml cream
- 250 ml cream
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 handful fresh parsley
- 1 handful fresh parsley
- 1 handful fresh parsley
Equipment
panknifechopping boardladle