Wild mushroom soup
Mushrooms, especially dried shiitake or porcini, are sources of umami flavour.
EQUIPMENT (click pictures for details)
Ingredients
- 250 gr button mushrooms
- 250 gr oyster mushroom
- 150 gr fresh shitake mushroom
- 50 ml dry white wine
- 60 gr shallots
- 1 L chicken broth
- 2 pc sprig of thyme
- 30 gr butter
For garnish
- 60 gr mushroom “crayon”
- 40 gr gold enoki mushroom
- Grated parmesan cheese
- Chopped parsley
- Butter
Instructions
- Wash, peel and chop the vegetables in medium sized pieces.
- Sauté the shallots for 2 minutes before adding the mushrooms and the white wine.
- Cook the mixture for 5-6 minutes with the lid on.
- Cover the mushrooms with the chicken broth, add the thyme, season and bring to the boil. Let it simmer for a further 15 minutes with the lid on.
- Remove the thyme and blend the mushroom soup with a hand mixer, adjust the seasoning to your taste.
- Saute the mushroom “crayon” and gold enoki with a knob of butter and season to taste.
- Serve the soup into the plate, arrange the sauteed mushrooms around, sprinkle some parsley and grated parmesan.
Notes
- Combine the button mushrooms with any mushrooms of at least 2 or 3 kinds as straw mushrooms, girolle mushrooms, porcini mushrooms to diversify the flavour.
- The white wine has the same specificity as lemon juice to prevent the oxidation of the button mushrooms but it shouldn’t taste acidic.
- The recipe is made without cream but a spoon of sour cream or whipped cream served on the soup is delicious.
Nutrition for 1 portion
Calories: 122kcalCarbohydrates: 10gProtein: 6gFat: 7gSodium: 1003mgFiber: 3gSugar: 3gVitamin A: 322IUVitamin C: 21mgCalcium: 21mgIron: 2mg
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