Wild Rabbit and Oyster Mushroom Soup

Name: Wild Rabbit and Oyster Mushroom Soup
Yield: Serves 4-6
Cuisine: British
Ingredients: 2-3 tbsp double cream; 1 tbsp chopped parsley; 50 g plain flour; 120 g oyster mushrooms, cleaned; 1 small onion, peeled and roughly chopped; 1 small leek, trimmed, roughly chopped and washed; 1 wild rabbit; 60 g butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 litres chicken stock; 10 black peppercorns; 1 bay leaf; a couple of sprigs of thyme; 2 garlic cloves, peeled

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Rabbits are cheap plentiful and so are oyster mushrooms, in fact both ingredients are free if you happen to be a hunter-gatherer. If not, then a rabbit will cost you a few quid and you can save the saddle fillets for a salad or other dish.

Ingredients

1 wild rabbit
1 small leek, trimmed, roughly chopped and washed
1 small onion, peeled and roughly chopped

Europe
United Kingdom
Starter
Soup
Summer
Winter

Method

Remove the fillets from the saddle of the rabbit (save them for another dish). Cut off the legs and half them at the joint, chopping through the bones.

Place the rabbit, leek, onion, garlic, herbs and peppercorns in a large saucepan. Pour in the chicken stock, season with salt and pepper and bring to the boil, then skim off any scum from the surface. Simmer for an hour, skimming every s