A beautiful hearty Autumn dish which is really quick and easy to prepare. You can use a mix of any wild mushrooms you like. I have used Portobello mushrooms and Button mushrooms in this recipe.
Different mushrooms will give the dish a different flavour. The addition of beef stock helps strengthen the earthy mushroom flavours.
- 250g wild mushrooms, sliced (portobello and button; or any other combination)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 leeks, finely sliced
- 2 shallots, chopped
- 1 garlic clove, chopped
- 1 litre beef stock
- 1/2 tsp dried thyme
- 150ml thickened cream
- salt and pepper to taste
- fresh thyme sprigs to garnish
- Heat oil and butter in a saucepan until foaming on a medium heat. Add leeks, shallots and garlic and stir until softened but not coloured (about 5 min).
- Add mushrooms to the pan. Stir until they begin to soften.
- Pour in stock and bring to the boil.
- Add dried thyme, salt and pepper. Lower heat and cover pan. Simmer for 30 minutes, stirring occasionally.
- Pour 3/4 of the soup into a blender and blend until smooth. Return to the pan. Add cream and heat through. If the soup is too thick add a little more stock and taste for seasoning.
- Serve hot with thyme garnish and some crusty bread.