Wild mushroom soup recipe?!
Answers: I got wild mushroom soup in a restaurant at the weekend. It was so tasty - I never tasted anything like it. Where on earth in the UK would I get the mushrooms needed to make it and do you have a recipe that you will share with me?
Oh now you are asking.
You need a mixture of mushrooms - Tesco is the best for different varieties. I despair of the others. Brown caps (ceps) are good too. Also include dried mushrooms - Julian Graves does packets of mixed wild mushrooms. Soak for 20 mins in warm water and throw the strained water into the soup pot.
Onion and garlic (finely diced and sweated)
Mushroom ketchup if possible - again Tescos.
Beef, chicken or veg stock cube - your choice. mixed herbs.
Pepper and smoked paprika to taste. I also use caraway seeds, but these are optional.
Milk to finish.
Put everything in the pot having sweated onion and garlic and bring to boil for a few minutes. Then reduce to simmer for as long or short time as you have. The longer the better as it will develop the intense flavours.
Cool slightly until you can put it through a blender. Return to pan and check seasoning. Add milk to make soup go farther and warm through.
Serve with a dollop of soured cream and plenty of bread. Enjoy. I think I might make some myself.
youd need a good mix of chestnut, portobello, shitake and other wild mushrooms to get a realy earthy taste. Try the BBC for recipes
Cook Time: 20 minutes
Ingredients:
* 1/4 cup extra-virgin olive oil
* 2 cloves garlic, smashed
* Coarse salt
* Freshly ground black pepper
* 8 ounces assorted wild mushrooms, such as shiitake, oyster, hen of the wood, chanterelle, black trumpet, cut into bite-s
* 3 cups Chicken Stock
* Basic Vegetable Stock
* 2 tablespoons unsalted butter
* 3 cloves garlic, minced
* 12 ounces button mushrooms, thinly sliced
* Coarse salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1/2 cup dry white wine, such as sauvignon blanc
* 1 cup heavy cream (use up to 1/2 cup less if you like by diluting it with water)
* 1 teaspoon minced fresh chervil leaves
* 1 teaspoon minced fresh tarragon leaves
* 1 teaspoon minced chives
* 1 tablespoon sherry, or to taste
Preparation:
Roasted Wild Mushrooms
Preheat the oven to 350 degrees F. Place the oil and garlic in a small mixing bowl and season with salt and pepper. Dip the mushrooms in the seasoned oil, shake off any excess, and place on a cookie sheet. (Be sure to shake off as much excess oil as possible to avoid turning the soup greasy.) Roast the mushrooms in the preheated oven until golden brown, 12-15 minutes. Remove the mushrooms from the oven, cover with aluminum foil to keep warm, andset aside.
Mushroom Soup and Assembly
Pour the stock into a pot and bring to a simmer over medium heat. Place the butter and garlic in another pot and cook over medium-high heat until the butter is melted. Add the mushrooms to the butter and garlic, season with salt and pepper, and cook over medium-high heat until the mushrooms are tender but still white, 2-3 minutes. Lower the heat and sprinkle the flour over the mushrooms, stirring as you do. Cook the mushrooms for 5 minutes, scraping the pan and stirring every minute or so. Raise the heat under the mushrooms to medium and add the wine to the pot. Add the simmering stock to the mushrooms, 1 cup at a time, stirring to avoid lumps. Cook for 10 minutes.
If making in advance, allow to cool, then refrigerate in an airtight container for up to 2 days or freeze for up to 1 month, keeping the button and wild mushrooms separate. When ready to proceed, allow to come to room temperature and reheat in a pot over low heat. Add the cream, adjust the seasoning, and add the reserved wild mushrooms. If necessary, thin with some hot water. Add the chervil, tarragon, and chives to the pot. Divide the soup among 4 soup bowls and drizzle with the sherry.
Options: This is a great vehicle for grated fresh black truffles. If you choose to shave some over each serving, omit the herbs.
www.spiderkerala.com/kerala/recipes/View... - 20k
Wild Mushroom Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1/4 cup minced shallots
1 pound button mushrooms
1 pound mixed fresh wild mushrooms
such as oysters, portobello,
slice for the soup
1 quart chicken stock -- preferably Homemade
3 tablespoons chopped fresh herbs
save un chopped tips for garnish
1/2 pint heavy whipping cream
crushed red peppers
1/4 cup dry sherry
kosher salt -- to taste
Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems
from the caps of the wild mushrooms. Reserve tops. Put the stems in the
processor with the button mushrooms. Process until they are minced. Put the
oil, shallots, stock, and the processed mushrooms into a frying pan. Bring
the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 -
6 minutes or until the mushrooms have shrunk to half their size. Transfer
to a strainer (not a colander) over a soup pan, and strain out the stock.
Press the mushrooms to get all the liquid you can, and discard pulp.
3. Slice or tear tops of remaining uncooked mushrooms into bite-sized
pieces and add with cream and tarragon to liquid. Cook on a low boil until
the soup has thickened slightly. Add remaining sherry and cook for 2 - 3
more minutes. Correct seasoning with salt, if necessary.
Ingredients
1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushrooms
2 large portabella mushrooms
1/4 lb chanterelle mushrooms
2-3 large potatoes, peeled and quartered
6-8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons worcestershire sauce
Directions
1 Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
2 Slice all of the mushrooms together and set aside 1/2 cup for garnish.
3 Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
4 Add the stock; bring to a boil.
5 Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
6 Puree in blender, return to pot.
7 Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
8 Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
9 Add the mushrooms to the soup and stir well.
Here is some info about where to find them taken from http://www.wildmushroomsonline.co.uk
Wild mushrooms grow wild across most parts of the UK. (and for the purposes of this site I will only be speaking about mainland UK )
I have gone mushrooming in many parts of the UK from the colder parts of Scotland to the warm and damp parts of Cornwall.
Now some fellow mushroom lovers may disagree with me on this but so far, my Mecca in terms of wild mushrooms simply has to be the New Forest. I have never before seen such abundance and variety, the only problem is you have to get their early to be others.
My first ever trip down there was really by chance, I was visiting a farm to purchase some chickens (I keep a few at home for fresh eggs, you simply cannot beat a fresh free range egg from a well fed chicken that has had a diverse diet) anyway I digress.... I was early so stopped near Beaulieu, about 2 miles away I suppose and decided to go for a walk in the forest with my wife Cathy. It must have been about 11ish am so not perfect - ideally you should collect earlier than 11am as the later you leave it the more chance of maggot infestation from flies. It was September - which is just about the start of that special time when the majority of fungi start to appear.
So there we were sauntering down this leafy glade, I had half an eye out but being as we only had 30 mins to kill, I had no equipment with me (knife, basket, Identifier cards, brush etc) I was not paying particular attention then wham!! right before me, 20 yards away in a sort of surreal haze (well OK it was not but it appeared that way in my minds eye) there was the largest troop of the king of all mushrooms, the Porcini, or Cep (penny bun) This troop of mushrooms of consisted of about 12-14 specimens covering a few feet radius (I have never seen them in a quantity like that, usually twos or threes) but it was the size of them, they were mostly over 5inches across the cap, further more they were largely clean and uneaten by slugs! It was truly amazing. A cep of that age/size is almost certainly going to have some deterioration through pests but these were not far of the best you could expect.
It was that day that I vowed to return to the New Forest and since then have found more variety, quality and abundance than anywhere else
So there you go. The New Forest is spectacular.
Here are some guidelines where to look for Wild Mushrooms:
Areas that have a high moisture content i.e: are damp
Areas that have lots of old rotting tree matter and wood
The base of many trees such as the Pine or Larch (the Larch Boletus is found here)
Look up – Chicken of the Woods (a bracket fungus) grows in the bows of Oaks and is very tasty when cooked (do not eat raw)
Amongst dense leaf deposits
Areas that are mossy and are not massively overgrown
Old land that has had little disturbance
Fields with olds woods within a 200 yard range – these are very good as fruiting bodies will come from mycelium sometimes over a mile (and further) from the woods.
Many mushrooms have a mychorrizal relationship with trees and feed off them but the actual fruiting body can appear a long way off. For example, when you see a fairy ring of mushrooms in a field, the likelihood is that the fungi it connected to a nearby woods and would not exist without it.
The older the land, the more mycelium will occur (fungi roots for want or a better description)
Areas to avoid:
Dry areas – there are some exceptions
Sandy ground (again some exceptions but they are generally poor for the edible fungi)
In general, areas that are rocky (which means the mycelium cannot extend) or areas that are really overgrown are not ideal.
Areas that are new or have been disturbed, the mycelium which is actually they main part of the fungi, will have been destroyed and the fruiting body (the part we see above ground) will unlikely grow.
Wrong time of year for wild mushrooms... But from late summer onwards you should look out for "Fungi Frolic" type courses locally. You are taught how to tell which mushrooms are edible and which to avoid. All edible woodland and field mushrooms are wonderful and can be preserved (dried, bottled or frozen) for future use.
You then can use any mushroom soup recipe, but use your "wild" mushrooms instead. Buying fresh Penny Buns (ceps or porcini) and Horns of Plenty (chantarelles or pfefferlinge) which are the two best -- is an expensive business, and dried ones are also a "luxury". But you need far fewer dried mushrooms, so have a look what is available in your local "good food" shops and go on from there.
Wild mushroom soup
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
60g/2oz shallots, chopped
50g/2oz butter
pinch of salt
400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
570ml/1 pintwater
290ml/? pint chicken stock
salt and pepper to season
50g/2oz butter to finish
For the garnish:
100g/3?oz wild mushrooms, prepared and washed
50-100g/2-3?oz of hazelnuts
Method
1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
2. Add the mushrooms and continue to sweat for 5 minutes.
3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
5. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.