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
-
60g dried porcini mushrooms30g butter1 tbsp olive oil2 onions, finely chopped2 carrots, finely chopped1 celery stalk, finely chopped500g mushrooms, sliced4 garlic cloves, finely chopped1 litre vegetable stockPinch Sea salt and freshly ground black pepperA bunch of flat-leaf parsley, finely choppedA good handful of dill, finely chopped
-
- 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.
