People who know me well, know that mushrooms always seem to find a way into my daily menus. I like all varieties prepared in many different ways.
This Mixed Mushroom Soup enhances the wonderful flavour of the four kinds of mushrooms used in it. The mascarpone cheese adds a creaminess to the soup, without making it a cream soup. The lemon and thyme are underlying flavours that make this soup luxurious.
Mixed Mushroom Soup
Print recipe| Serves | 6 |
| Inspiration | Jamie Oliver |
Ingredients
- 1 Small handful dried porcini mushroonms
- 2 Tbsp olive oil
- 1 1/4 Lb or 600 g mixed fresh mushrooms, sliced (shiitake, oyster, cremini, white)
- 2 Cloves garlic (grated)
- 1 Large onion (chopped fine)
- 2 Tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 1 Tsp salt
- freshly ground pepper
- 4 Cups (1 litre) unsalted chicken broth
- 1 Tbsp chopped fresh parsley
- 1 Tbsp mascarpone cheese
Directions
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Place the porcini in a small dish, add boiling water just to cover, and leave to soak.  | |
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Heat a large saucepan over high heat and add the olive oil and the fresh mushrooms. Stir fry for about a minute and then add the garlic, onion and thyme. Continue to stir fry and you will notice the moisture start to cook out of the mushrooms.  | |
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In the meantime, strain the soaking liquid of the porcini through cheesecloth or a coffee filter, to remove any grit. Add this liquid and half of the porcini left whole and the other half chopped up. Continue to cook for about 20 minutes or until most of the moisture disappears.  | |
| Add the chicken stock, half the salt and the freshly ground pepper. Bring to a boil and simmer for about 20 minutes. Remove half of the soup from the pot and puree it in a blender along with the tablespoon of mascarpone. Pour it back in, adding the parsley. Adjust the seasoning to taste. A nice finishing touch is to grate the zest of a lemon into the middle of the soup and then stir it in. | |