Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!
I wish I could claim to be a super ‘shroom hunter, but I aint, this cream of wild mushroom soup involves rooting around in places no more damp and dark than the frozen aisle of your friendly local supermarket. I’ve long looked at them with interest but never really got round to doing anything with them, but wild mushrooms are devilishly difficult to hunt down and really expensive when you do find them.
So a few months ago I decided to take the plunge and have a play around, there are of course mixed fortunes, freezing does play around with the texture a little so they aint so good sauted off, however they do retain much of their flavour… And a real bonus is that the ice that surrounds them holds yet more of that flavour.
The result of this experiment was me abandoning the idea of a wild mushroom risotto and instead moving to a wild mushroom soup and it works wonderfully, no need for stock, no need for defrosting and no need for faff. I’ve managed to get this recipe down to just 30 minutes whilst working at a fairly leisurely pace and I now I also always have a bag of frozen mushrooms in the Freezer.
Of course I would love to be able to get fresh mushrooms like the French Horn Mushrooms in this Mushroom Risotto or Shimeji mushrooms like in this mushroom chow mein, but sometimes thy just aint available! Frozen wild shrooms however can be kept around forever and provide a fab alternative mushroom option.