Rich Mushroom Soup
Warm and filling, this rick mushroom soup is creamy and full of flavour
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