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LOCATION: Recipes >> Soups >> Wild Mushroom Soup With Port

Print this Recipe    Wild Mushroom Soup With Port

25g / 1 oz dried mushrooms
175 ml / 7 fl oz hot water for soaking dried mushrooms
50g / 2 oz butter
150g / 6 oz onions, peeled and diced
4 cloves garlic, crushed
25g / 1 oz shiitake mushrooms
2.5 ml / 1 / 2 tsp grain mustard
75g / 3 oz mixed wild mushrooms
100 ml / 4 fl oz port
1 litre / 2 pints rich vegetable stock
250 ml / 10 fl oz double cream
salt and freshly ground black pepper

Soak the dried mushrooms in hot water for 30 minutes until
reconstituted and set aside. Retain the soaking liquid. Place the
butter in a saucepan and melt over a gentle heat. Add the diced
onion and saute with the garlic until brown.

Add the sliced shiitake mushrooms and saute for a further 5-6
minutes. Now add the washed and trimmed wild mushrooms and saute
again, stirring regularly, for another 3-4 minutes. Next, add the
dried mushrooms and pour in the liquid they have been soaking in,
using a piece of muslin to catch any remaining grit. Add half the
port and continue to cook, adding some of the stock and allowing
it to reduce by about a half. Then blend the soup in an electric
blender until smooth and return to the pan. Now add the double
cream and bring gently to the boil. Add the remaining port and
continue to simmer for a couple of minutes. Finally pour in the
remaining stock, add the mustard, adjust the seasoning, stir well
and serve.

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