Soups are some of the best comfort food for winter – hot, filling and flavourful. Typically made with cream, this hearty mushroom version is a simple and healthy dish with clean earthy flavours. If you happen to have beef or veal stock, use that to add more depth of flavour, but it’s just as good with vegetable stock. Perfect for a late supper or light lunch, you might even want to serve it with a dash of my beet purée! A bowl of this soup, a glass of bordeaux, some crusty baguette and a bit of goat cheese: c’est magnifique!
Wild Mushroom Soup (Serves 6)
500 g shitake mushrooms, thinly sliced
250 g oyster mushrooms, thinly sliced
250 g chestnut mushrooms, thinly sliced
3 large shallots, julienne
2 cloves garlic, crushed with the heel of your knife
6 sprigs parsley, chopped
3 sprigs dill, choped
1 sprig tarragon, chopped
2 quarts vegetable stock
3 tbl Butter
Salt and Pepper
- In a large skillet on medium-high heat, heat up the butter and a splash of olive oil with the crushed garlic to infuse.
- Add the julienne shallots and cook until translucent- approx 2-3 min. Add the mushrooms in batches, allowing some tocook down before you add in the others. Season with salt and pepper.
- Once the mushrooms have absorbed all the cooking fat and just begin to sear, deglaze with a splash of white wine. Add in the chopped herbs and mix altogether. Remove from the heat.
- In a large stockpot, bring the vegetable stock to a boil and skim off the top. Add in the sauteed mushrooms and simmer for approx 20 min. Taste and adjust seasonings.
To serve: Using a ladle, spoon into soup bowls and serve with baguette, goats cheese and a good glass of wine