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Cream of Wild Mushroom Soup

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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.

Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!

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.

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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.

Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!
5 from 5 votes
Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!
Cream of Wild Mushroom Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!

Course: Soup
Servings: 2
Calories: 522 kcal
Author: Brian Jones
Ingredients
  • 500 g Frozen Wild Mushrooms Of course if you are lucky enugh to be able to get fresh knock yourself out
  • 350 g Button Mushrooms Sliced
  • 2 Tsp Cooking Oil Neutral
  • 2 Cloves Garic Skin removed but kept whole
  • 1 Tsp Dried Taragon
  • 50 g Butter
  • 200 ml Cream
  • 100 ml Milk
  • 30 g Parsley Chopped.
  • 2 Spring Onions Chopped
  • Salt To taste
Instructions
  1. Fry off the frozen mushrooms in a pan with 1 teaspoon of the cooking oil breaking them up as required and drain off the liquid they give off reserving for later.

  2. Remove from the pan and set aside a few nice mushrooms for garnish later.

  3. Leave the remainder of mushrooms in a sieve over a pan to reserve any liquid.

  4. Return the frying pan to the heat and add the remaining cooking oil and then fry off the button mushrooms with the garlic and a generous pinch of salt. over a high heat for 4-5 minutes.

  5. Add back in the fried wild mushrooms and reserved liquid and bring to a boil before blending.

  6. Add the cream and the milk to the blender and blitz to a smooth soup.

  7. Return to a pan passing through a fine mesh sieve if you like.

  8. Add the parsley and chopped spring onions to the soup and bring to temperature.

  9. Garnish with more parsley and the reserved mushrooms.

Using frozen mushrooms brings the wonderful autumnal flavours in this cream of wild mushroom soup within reach of every home cook!

2018-04-18T14:06:52+00:00

12 Comments

  1. Cindy Rodriguez December 19, 2017 at 7:41 am - Reply

    What a beautiful shot at the top of this page! I love cream of mushroom soup so I’ll have to try your recipe soon especially now that it’s cold outside.

    • Brian Jones December 20, 2017 at 11:06 am - Reply

      Thanks Cindy, I’m enjoyong playing around with close ups at the moment, have fun with the soup.

  2. Nicola @ Happy Healthy Motivated December 19, 2017 at 7:56 am - Reply

    I absolutely adore mushrooms! But can you believe I’ve never had mushroom soup before? It’s never appealed to me – until I saw your gorg pics. Definitely going to give it a try now!

    • Brian Jones December 20, 2017 at 11:07 am - Reply

      Thanks Nicola, mushroom soup can on occasion look a little unwelcoming πŸ˜‰

  3. Ayngelina December 19, 2017 at 12:15 pm - Reply

    I love mushroom soup, over the holidays I’m batch cooking soups for January and this one will be on my list.

  4. Veena Azmanov December 19, 2017 at 12:25 pm - Reply

    Nothings beats a hot bowl of soup in this weather. I love the addition of tarragon in this soup. It think tarragon and mushrooms go so well together. Saving for later.

    • Brian Jones December 20, 2017 at 11:08 am - Reply

      Thanks Veena the slight aniseed flavour of taragon works so well with mushrooms for me.

  5. Katie | HealthySeasonalRecipes December 19, 2017 at 12:50 pm - Reply

    I’ve never tried freezing mushrooms before. That’s good to know it’s possible, and good call to make soup with them!

  6. Meymi-Pastry and Beyond February 1, 2018 at 2:01 pm - Reply

    Looks so yummy! I love creamy mushroom soup. I should try with tarragon!

    • Brian Jones February 1, 2018 at 3:20 pm - Reply

      Definitely the flavour works really so well with mushrooms.

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