Mushroom Stoup
Thicker than a standard soup but not quite as thick as a stew, an ideal meal in a pot
Serve this gorgeous stoup with some chopped dill, pan-fried mushrooms, and chunky pieces of good sourdough bread with a hard cheese and our Caramelised Red Onion relish with Black Garlic on the side…🤤🤤🤤
Prep time: 30mins
Cooking time: 40 mins
Serves: 4
Ingredients
- 60g dried porcini mushrooms
- 30g butter
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 500g mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 litre vegetable stock
- Pinch Sea salt and freshly ground black pepper
- A bunch of flat-leaf parsley, finely chopped
- A good handful of dill, finely chopped
Method
- Soak the dried porcini in 60ml hot water for 20 minutes.
- Melt the butter with the oil in a large saucepan over medium-low heat.
- Add the onions and let them sweat, stirring occasionally, until they begin to turn golden, about 20 minutes.
- Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, until softened.
- Meanwhile, remove the porcini from the soaking water, rinse them briefly, and pat dry.
- Increase the heat under the pan to medium-high and add the fresh mushrooms, stirring until they release some of their moisture.
- Add the porcini and garlic, and sauté, stirring, for a minute, Stir in the soaking liquid and stock.
- Add some salt and pepper, and simmer, uncovered, for 15 minutes.
- Season again to taste.
Ingredients
- 60g dried porcini mushrooms
- 30g butter
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 500g mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 litre vegetable stock
- Pinch Sea salt and freshly ground black pepper
- A bunch of flat-leaf parsley, finely chopped
- A good handful of dill, finely chopped
Method
- Soak the dried porcini in 60ml hot water for 20 minutes.
- Melt the butter with the oil in a large saucepan over medium-low heat.
- Add the onions and let them sweat, stirring occasionally, until they begin to turn golden, about 20 minutes.
- Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, until softened.
- Meanwhile, remove the porcini from the soaking water, rinse them briefly, and pat dry.
- Increase the heat under the pan to medium-high and add the fresh mushrooms, stirring until they release some of their moisture.
- Add the porcini and garlic, and sauté, stirring, for a minute, Stir in the soaking liquid and stock.
- Add some salt and pepper, and simmer, uncovered, for 15 minutes.
- Season again to taste.