Now is the time to enjoy fresh mushrooms – if you can forage them all the better! This soup is best with wild mushrooms. Everything is best with wild mushrooms.
Wild mushrooms have a strong flavour, and they can be expensive. So if you can’t forage mushrooms this recipe is just as good with 150 g farmed mushrooms to 150 g wild mushrooms. If you can’t get wild mushrooms at all add a handful of dried porcini mushrooms with the stock.
I can’t eat cream, so I have to remove it from recipes. In soup I use milk instead to give that creamy flavour, but if you are vegan you can leave this out. If you want to add that cream back to get a richer soup then replace the milk with 1-2 tbsp of single cream.
- 300 g mushrooms, larger ones sliced, leave the smaller ones whole
- 2 cloves garlic, peeled and finely sliced
- 1 small onion, peeled and finely chopped
- 50 g tablespoon butter
- a few sprigs of fresh thyme, leaves only (or 1 tsp dried thyme)
- 500 ml vegetable stock
- 50 ml milk (optional)
- chopped parsley (optional)
- truffle oil (optional)
- ¼ lemon (optional)
- Sea salt and fresh ground black pepper
- Melt the butter in a large saute pan and fry the mushrooms, garlic, onion and thyme at a medium to high heat until the mushrooms are cooked.
- Take out a few of the prettiest mushrooms for garnish.
- Season to taste, and add the stock. Bring to the boil, turn down the heat, add the milk and stir.
- Cover and simmer for 15 minutes, making sure it doesn’t boil.
- Purée (easiest with a hand blender).
- Serve in a bowl with the garnish mushrooms, chopped parsley, freshly ground black pepper, a squeeze of lemon and a few drops of truffle oil.
- I made this for a friend as a starter – served in a shot glass with a whole mushroom, home-made parsnip crisps and a parsley tree.