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.
Cream of Wild Mushroom Soup
- 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
- 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.
- Remove from the pan and set aside a few nice mushrooms for garnish later.
- Leave the remainder of mushrooms in a sieve over a pan to reserve any liquid.
- 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.
- Add back in the fried wild mushrooms and reserved liquid and bring to a boil before blending.
- Add the cream and the milk to the blender and blitz to a smooth soup.
- Return to a pan passing through a fine mesh sieve if you like.
- Add the parsley and chopped spring onions to the soup and bring to temperature.
- Garnish with more parsley and the reserved mushrooms.