We make this soup in September as the longer nights draw in and we yearn the warmth of seasonal woody mushrooms. It’s a thick soup that requires a bit of work with the mushrooms to start with but the intensity of flavour that you get is well worth the extra effort.
Serve hot with grilled goats cheese toasts sprinkled with a few thyme leaves to bring it all together and a glass of Pinot Noir
Clean the mushrooms by brushing away any dirt and wiping on a clean tea towel.
Soak the dried mushrooms in the water for a few hours until rehydrated.
Grate or crush the garlic clove.
Pluck the leaves from the thyme sprig
Slice the onions, celery and leeks.
Place the clean fresh mushrooms into a large roasting tray with the garlic, oil, salt and pepper. Roast at 200C until they are fairly free of liquid. Remove from the oven and deglaze the tray with brandy and white wine scraping off any bits and retaining all the liquid.
Melt the butter in a large saucepan and sweat the onions, celery and leek down until they are very soft.
Add the soaked mushrooms with their liquid, bay leaf, thyme, roasted mushrooms, deglazing liquid and vegetable stock. Bring to the boil and simmer gently for 5 minutes.
Remove from the heat and take out the bay leaf. Add in the cream and blitz until smooth. If you want a thinner soup add more stock at this point to achieve the consistency you require. Season well with salt and pepper.
Serve or Preserve
Serve with a dash of cream, chopped chives or a side of grilled goats cheese on wholemeal toast. This soup will keep in the fridge in an airtight container for 5 days.
240g Mixed seasonal mushrooms (chestnut, oyster, portabello, shitake)
1 tbsp Olive Oil – Light
10g Mixed Dried Wild Mushrooms
1 stick Celery
1 small Onion
40g unsalted butter
1 Garlic clove
1 Bay Leaf
Sprig fresh Thyme
Splash White Cooking Wine
700ml Best quality fresh Vegetable Stock
50 ml Double Cream
pinch Sea Salt