This is based on a recipe by Bill Granger in his book Bill’s Food but I’ve used Asian mushrooms and a veggie stock and also added truffle salt to deepen the flavours and some cream to make it a little richer. This makes 4 main or 6 starter servings and makes a great meal with some fresh bread.
So what do you need?
- 500g mixed mushrooms (I used fresh shitake, eryngii and shimemeji)
- 1 large onion (about 200g)
- 2 large cloves of garlic
- 2 tbsp. olive oil
- 25g butter
- 1 potato (about 250 g)
- a glass (150ml) of dry white wine
- 1/2tsp salt (or 1/4 tsp salt and 1/4 tsp truffle salt)
- freshly ground pepper
- 1 tbsp. of chopped fresh herbs (oregano or thyme or a mix)
- 2 bay leaves
- 600ml vegetable stock
- 125ml cream
So what do you do?
Heat the oil and the butter in a thick bottomed saucepan. In a food processor (or by hand) chop the garlic and onion and start to them in the oil. Finely chop the mushrooms in the same way and add them to the saucepan with the salt and pepper and fry for about 10 minutes. The peel and finely chop the potato in the food processor and add this. Then add the wine, stock , herbs and bay leaves and simmer with a lid on, stirring occasionally, for about 20 mins. Remove the bay leaves and add the cream and then wither put about half the soup back in the food processer and blend it until it’s smooth and then add it back into the soup, or blend the soup with a stick blender briefly, keeping some of the mushroom texture. Taste the soup and adjust the seasonings, if necessary. (The amount of salt you need will depend a bit on the stock you use.) If it’s too thick add a little water or milk and then heat it through and serve with a drizzle of truffle oil or cream on top.