RICH MUSHROOM SOUP
Ingredients
250g portabellini mushrooms
150g wild mushroom selection (incl chanterelle or trompet de mort)
1 red onion
1 large clove garlic
1 carrot
30ml extra virgin olive oil
Rosemary, Marjoram, Thyme
5ml Chilli sauce
Salt & Pepper
250ml chicken stock
Milk or cream to finish
Parmesan cheese.
Serves: 2
Method
Heat olive oil in a large saucepan. Chop onion and garlic, add to oil and fry to soften.
Chop portabellini mushrooms, peel and chop carrot.
Add to softening onion and garlic.
Stir fry until mushrooms start to cook.
Turn heat to low.
Add herbs, chilli sauce, and washed chanterelles or trompet de mort from mushroom mix.
Leave on low light,covered, until carrot and mushrooms are soft. Approx 45 mins. Water need not be added, the mushrooms will produce enough liquid.
When carrot is soft, add chicken stock, salt & pepper and simmer gently for a further 20 mins.
Liquidise soup to a smooth puree.
Warm through adding milk or cream and extra water to achieve desired thickness.
The best texture is a thick pouring consistency.
Serve with coarsely grated parmesan cheese and remaining wild mushrooms, sliced and fried in olive oil.