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Rich Mushroom Soup

Warm and filling, this rick mushroom soup is creamy and full of flavour
Prep Time 20 mins
Cook Time 3 hrs
Course Main Course, Soup
Cuisine Bistro
Servings 4 large bowls

Ingredients
  

  • 1/2 Large onion diced
  • 1 tbs olive oil
  • 200 g Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
  • 200 g Miniture King Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
  • 200 g Champignon mushrooms Keep 1 to slice for serving, roughly chop the rest
  • 3 cloves Garlic roughly chopped
  • 2 Small potatoes peeled and chopped
  • 3 cups chicken broth
  • Water to cover
  • Salt and Pepper to taste
  • 1/2 cup Cream
  • 1 handful dill chopped fine

Instructions
 

  • Fry the onions in olive oil until translucent
  • Add the mushrooms and fry until browned
  • Add the garlic, stir and then put them in to a pot
  • Add the chicken broth, potatoes and then water to cover.
  • Season well with salt and pepper and let it simmer for about 3 hours on a very low heat.
  • Blend the soup in a blender or with a stick blender
  • Add cream and bring it back up to heat.

For the topping

  • Fry the mushrooms you kept aside in olive oil until brown.
  • Place the fried mushrooms and finley chopped dill
  • Optional: Drizzle with olive or truffle oil
Keyword creamy, mushroom, soup