Wild Mushroom Soup

Name: Wild Mushroom Soup
Cuisine: Irish
Ingredients: 25 g (1 oz) dried cep mushrooms; 50 g (2 oz) butter; 1 onion, finely chopped; 450 g (1 lb) wild mushrooms (such as chantarelle, shiitake and oyster), sliced; 450 g (1 lb) wild mushrooms (such as chantarelle, shiitake and oyster), sliced; 450 g (1 lb) wild mushrooms (such as chantarelle, shiitake and oyster), sliced; 450 g (1 lb) wild mushrooms (such as chantarelle, shiitake and oyster), sliced; 1.2 litres (2 pints) vegetable or chicken stock; 1.2 litres (2 pints) vegetable or chicken stock; 150 ml (¼ pint) cream, extra to garnish; 1 tsp snipped fresh chives; 175 g (6 oz) sourdough bread; 175 g (6 oz) sourdough bread; 1 garlic clove, crushed; 25 g (1 oz) freshly grated Parmesan; 1 tbsp olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Mushroom soup made from wild mushrooms has the most extraordinary, intense flavour. I find they actually make the best soup when they are a few days old and have darkened a bit, so snatch up any that are just past their best in the supermarket. If you want a gluten-free soup, omit the bread and reduce the stock.

Ingredients

25 g (1 oz) dried cep mushrooms
50 g (2

Europe
Ireland
Soup
Vegetarian

Method

Preheat the oven to 180°C (350°F/gas mark 4).

To make the croutons, cut the crusts off the bread and cut the bread into small cubes. Place in a bowl with the garlic, Parmesan and oil. Season to taste and mix well to combine. Tip out onto a baking dish and

Ingredients

Method

Photos