Name: Mixed Mushroom Soup
Ingredients: 1 medium size potato, peeled and diced; 2 tablespoons butter; juice of 1 lemon; 550 g/1¼ lb fresh cultivated mushrooms, or a mixture of wild mushrooms; 50 g/2 oz dried cèpes or ‘porcini’; 150 ml/5 fl oz/⅔ cup dry red wine; ½ teaspoon each thyme and rosemary, chopped seasoning to taste; chopped fresh parsley for garnish; 4 tablespoons crème fraîche; scant 1.2 litres/2 pints/5 cups vegetable stock or water; 3 medium shallots, peeled and finely chopped; 3-4 large garlic cloves, crushed; 2 tablespoons olive oil; 2 tablespoons soy sauce

Preparation info

Difficulty
Easy

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This is a warming and delicious start to the meal. Any wild mushrooms can be used chanterelles, pleurotes, cépes - but if you can’t find them, use more dried cèpes or ‘porcini’ instead; the soup will still be delicious. The broth is an infusion obtained by soaking the dried mushrooms in boiling water; the mushrooms are cooked in a small amount of butter, olive oil and red wine with shallots and garlic before simmering in the broth. Finely chopped, sautéed cèpes, stirred into the soup aft