A healthier heart
WILD MUSHROOM SOUP
This soup freezes really well, so you can make it ahead of time. If you cannot source wild mushrooms, white button mushrooms will suffice. Just use the same weight. Serve with homemade brown bread.
Ingredients (serves 6-8) – 50g butter – Dash of olive oil – 1 medium onion, finely diced – 3 cloves garlic, finely grated – 1 leek, finely chopped – 1 small celery stalk, finely diced – 1 heaped tbs thyme leaves, chopped – 4 medium potatoes, diced small – 1 litre homemade vegetable stock or 2 Kallo vegetable stock cubes in one litre of boiling water – 20 dried mushrooms (mix of any: porcini, oyster, Shiitake, chestnut), soaked in 400ml boiling water for at least 30 minutes – 500g fresh chestnut mushrooms, finely sliced – 200g fresh Portobello mushrooms, finely sliced – 100g fresh Girolle/Chanterelle mushrooms, finely sliced (save a few for garnish) – 300ml reserved mushroom liquid from soaking – 20g fresh parsley, finely chopped – 200ml crème fraîche – Juice of ½ small lemon – Udo’s Oil to drizzle
Method Place dried mushrooms in a small bowl, cover with boiling water and leave for at least 30 minutes or overnight. Drain and finely chop mushrooms, then set aside along with reserved soaking liquid. Fold lemon juice into the crème fraîche, set aside in the fridge until ready to use.
Melt one third of the butter and all of the olive oil in a saucepan at a low heat. Add garlic and cook for one minute, then add the onion, celery, leek and thyme and gently cook for five-10 minutes. Add the diced potato and dried mushrooms and cook until soft (10 minutes).
While onion mixture is cooking, prepare and cook mushrooms: in a separate pan, melt the remaining butter, add the sliced mushrooms in batches and quickly fry off on a medium heat until lightly coloured. Season as you go. Transfer mushroom plus any liquid from them to a bowl.
Add the cooked mushrooms to the onion mixture along with hot vegetable stock and reserved mushroom liquid, bring to a gentle simmer for about 15 to 20 minutes, then remove from heat. Pour half the soup into a blender (or use a blender stick), whizz into a purée then pour it back into the pan and return to a simmer. Add chopped parsley and season to taste.
Serve soup in warmed bowls, top with crème fraîche and drizzle with Udo’s Oil just before serving.
Maggie Lynch is a nutrition and health coach, and director of cooking at the Irish Institute of Nutrition and Health