Mushroom Soup

Serves: 4

main vegetarian mushroom

Ingredients

  • 450 g fresh mushrooms (Cremini)
  • 30 g dried mushrooms (Porcini)
  • 1 onion
  • 240 ml brandy (or whiskey, or white wine, or water with a splash of vinegar)
  • 1 l water
  • 240 ml cream (or coconut cream)
  • 3 garlic cloves
  • 30 g flour
  • 2 tbsp Worcestershire sauce (or soy sauce or yeast extract)
  • salt
  • pepper
  • olive oil
  • butter (or more olive oil)
  • fresh herbs for garnish (tarragon, thyme, parsley)

Instructions

  1. If using dried mushrooms, soak in boiling water for 30 minutes and strain.
  2. Sauté chopped onion in olive oil until soft and brown. Stir in butter and flour to make a roux.
  3. Deglaze with most of the brandy, add water or mushroom stock, dried mushrooms, Worcestershire sauce, and pepper. Simmer for at least 30 minutes.
  4. Slice and sauté fresh mushrooms with salt and pepper until brown. Add minced garlic, deglaze with remaining brandy.
  5. Puree soup base, strain if desired. Stir in fresh mushrooms, cream, and boil gently. Adjust seasoning and add vinegar if needed.
  6. Serve hot, garnished with cream and fresh herbs.