This recipe is adapted from one out of a cook book in my collection called The Soup Bible by Debra Mayhew (Select Editions), a collection of over 200 soup recipes from around the world.
2 Tbsp olive oil
1 Tbsp butter
1 large onion, chopped
1 garlic clove, crushed
300g fresh wild mushrooms, sliced
1L homemade stock (I used a mix of chicken and vegetable)
About 150mls fresh cream
Sprigs of thyme
Salt and pepper
Saute the onion in the oil and butter for about 5 mins until soft but not browned. Add garlic, fry for a minute more. Add the mushrooms and thyme, stir for a few mins until they begin to soften. Add stock and bring to boil, season, then reduce heat and half cover pan. Simmer for about 30mins. Blend the soup. Check consistency of soup, thin if necessary with more stock or water. Add cream and reheat gently.
Because I used mature wild mushrooms the soup came out an amazing dark brown colour. The taste was very good indeed. I don't think I'll have any problem using up the large quantity of mushrooms that G collected!
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