Mushroom Soup Recipe

This winter-warming classic uses both fresh and dried mushrooms for extra flavour.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

  • 20g porcini or other dried mushrooms
  • 230g boiling water
  • 2 teaspoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 250g fresh shiitake mushrooms, trimmed, halved and thinly sliced
  • 500g button mushrooms, thinly sliced
  • 60ml dry sherry
  • 350ml chicken stock
  • 1 large tomato, finely chopped
  • ½ teaspoon dried tarragon
  • ½ teaspoon pepper

Recipe method

1. Combine the dried mushrooms and boiling water in a small bowl and stand for 10 minutes or until softened. Reserving the liquid, scoop out the dried mushrooms and chop coarsely. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.

2. Heat the oil in a large saucepan over a moderate heat. Add the onion and garlic and cook for 5 minutes or until the onion has softened. Stir in the dried mushrooms. Add the shiitakes and cook for 5 minutes. Add the button mushrooms and cook, stirring frequently, for 5 minutes.

3. Add the reserved soaking liquid and bring to the boil. Add the sherry and cook for 5 minutes or until reduced by half. Add the stock, tomato, tarragon, pepper and 350ml water. Bring to the boil, reduce to a simmer, cover and cook for 10 minutes or until the soup is richly flavoured.