Wild mushroom soup with truffle oil dressing
5th June 2011

Wild mushroom soup with truffle oil dressing

By Jess Photography by Adam
 

Portobello, Oyster, Shiitake, White, Crimini, Button, Dried, Fresh, Maitake, Enoki, girolles, trompettes de mort, Chanterelle, golden needle.. All these beautiful words sound like something out of a fairytale. They spill out of your mouth with such ease and sound so lovely to the ear. I almost feel guilty about eating such beautiful sounding food!

However…I have always eaten mushrooms (and olives – what a strange child I must have appeared to be!) my favourite way; mixed in fresh pasta or as a homemade soup.

But alas, the perfect mushroom soup is a bit like that elusive ‘perfect chocolate cake’ – everyone has a recipe, but there is something in there, in the method, or ingredients which, when the cake is finally eaten makes it…well… not quite right; too dry, too heavy, too light, not chocolatety enough – I could go on!

I have tried countless times to make a perfect mushroom soup, but never remember to write it down because I forgot what went in it, or it wasn’t quite right, so I have spent time in the kitchen, creating, what I believe to be; The perfect mushroom soup.

Ingredients

Makes 6-8 good sized bowls
  • --
  • 1kg mushrooms
  • -600g fresh mushrooms medley (as many varieties as you can find)
  • -400g of soaked, dry mushrooms
  • --
  • 100g unsalted butter
  • 200g red onion, finely chopped
  • 2 good sized garlic cloves, finely chopped
  • 1L vegetable stock
  • 2 glugs of truffle oil (+ a bit more for decorating)
  • 2 heaped tsp porcini crème
  • 50g fresh breadcrumbs
  • Up to 250ml water or milk
  • A handful of chopped chives
  • A handful of parsley.

    Method

    • --
    • 1. From your mushroom variety, select a handful of whole, small, delicate mushrooms and place to one side. These will become part of the decoration later.
    • 2. Roughly chop all the remaining mushrooms and split into thirds. Add 1/3 to the food processor and blend to a fine paste. Once this is achieved, remove and place into a separate bowl.
    • 3. Add the remaining 2/3rds of mushrooms to processor and blend until mushrooms are finely blitzed, the size of breadcrumbs. Once achieved, place into the bowl with the mushroom paste.
    • 4. Melt the butter in a large pot and add the finely chopped onion and garlic. Cook for 10 minutes, until the onions are nice and soft, and slightly coloured.
    • 5. At this stage, add all the blended mushrooms to the pot, along with approximately 100ml of vegetable stock.
    • 6. Reduce heat, and allow mushrooms to heat slowly for 5 minutes. Keep stirring occasionally to stop any catching.
    • 7. After an additional 5 minutes, add 500ml of vegetable stock and allow to cook for 10 minutes.
    • 8. After this time, add the remaining vegetable stock , 2 glugs of truffle oil and 2 heaped teaspoons of porcini crème. Stir well. Allow to cook on a low heat for a further 15 minutes. (the soup should be gently boiling)
    • 9. I like quite a thick, textured mushroom soup, so at this stage I added 50g of fresh breadcrumbs and 100ml more water(you could substitute this with milk if you prefer) and cooked for a further 5 minutes. However, this is all dependant on your preferred consistency. This soup could take an additional 250ml water/milk (as mentioned in the ingredients section) depending on your preference.
    • 10. On a low heat, add 2 tbsp of truffle oil to a small frying pan. Once heated, quickly add your decoration mushrooms and toss for 1-2 minutes.
    • 11. Serve the soup into bowls and decorate with mushrooms, a drizzle of truffle oil, chopped chives and parsley.
       

      COMMENTS

      1. Lee Hansen

        Overall your site is a job nicely done.

        However, whomever wrote this recipe was so overwhelmed by his/her prose, they neglected the servings this recipe makes.

        Please correct this error for us out here. Thanks

        Perhaps some editing would be in order.

      2. Jess

        Hi Lee,

        Thanks for your comment.
        Our new blog site has only been live for a couple of weeks and unfortunately we are experiencing a few bugs with it; one of which appears to be the missing ‘servings’ information on several posts, please be assured that we are working very hard to resolve this issue. I hope it hasn’t caused you too much inconvenience.

        Until we are able to fix the ‘servings’ problem; my assurance that this recipe makes 6-8 good sized bowls of soup will have to suffice.

        We appreciate you taking the time to feedback to us. With regards to your comment about using both metric and imperial measurements, this is something the blog team will need to look into.

        Regards,

        Jess

      3. Machiko

        Jess, this recipe sounds delicious, I looove mushrooms! I am sad to find such little variety locally but fantastic to know that such yummy looking soup is achievable where we both live. Looking forward to trying out your recipe. (p.s. Don’t worry about the serving size. I figured from the amount of liquid indicated, it must make no less than for 6 servings : )

      4. Genie

        This recipe looks gorgeous. Any tips on where to find Maitake, girolles, trompettes de mort, Chanterelle in Auckland? Or morels while we’re on the subject? I always use sinfully rich cream when cooking mushroom soups but I’m a cook without morels ;)

      5. Nicole Franzen

        beautiful post, fabulous site :) Loving it.

      6. Jess

        Hi Genie,

        Thanks so much for your post. I was lucky enough to find a fantastic variety of mushrooms in my local supermarket. Although i did have a few online places to consider incase i wasn’t able to find varieties that were interesting enough. I popped back into the supermarket last week and they had sold out, but this morning on a quick trip in, I noticed they had golden needle and an exotic mushroom medley back in stock again – I hope you don’t mind but i have emailed you with the details.
        I am also a cream fiend. But i tried to restrain myself as i desperately wanted the mushrooms to be the focus of the soup. Please let me know how you get on :)

        Jess

      7. Jess

        Hello Machiko,

        I hope you’re well?!

        Thanks so much for your comment!
        It is so exciting to know we have such a delicious variety of fresh mushrooms here! I checked today and they are back in stock – I sense another batch of mushroom soup being made this weekend :)

        Jess

      8. Jess

        Thanks so much Nicole!

      9. Teo

        Love the pictures, love the soup…and please keep up with the beautiful prose!

      10. Jess

        Hello Teo,

        Thank you so much for your lovely comment! I’m glad you love the soup – it is a favourite of mine. I hope you enjoy browsing the site and we provide lots of inspiration for future recipes.

        Jess

       

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