A delicious and stupidly simple soup to warm the cockles on a colder day.
Use any mushrooms you like, just try and use a selection if you can’t get hold of exotic mushrooms. The easiest thing to do is get a mixed box from the supermarket, giving you exactly the right amount and a good depth of flavour to the dish.
- 1 leek, finely chopped
- 2 cloves of garlic, finely chopped
- A few sprigs of fresh thyme, leaves stripped from the stalks
- 200g of wild mushrooms, such as shiitake, enoki, maitake, shimeji and oyster. Larger supermarkets will usually a do a box of speciality mushrooms
- 100ml of red wine
- 1 litre of beef or vegetable stock
- A handful of breadcrumbs
- 1 tbsp. of cream cheese
- Black salt and pepper to taste
- In a heavy based pan over a medium heat add a glug of olive oil.
- Fry the leek, garlic and thyme until soft and starting to brown. Add in the mushrooms and fry for a couple of minutes before adding the red wine and allowing to bubble down.
- Pour in the stock and breadcrumbs and turn down to a simmer, bubbling away for 5-8 minutes.
- Spoon in the cream cheese then using a hand blender, blend the soup until smooth. If it needs to be a bit thicker add some more breadcrumbs, a little more water if it needs to be looser.
- Season to taste and serve. Garnish with extra fried mushrooms and sprigs of thyme if you fancy.