Comfort in a bowl
Warm yourself and your loved ones up this autumn with these delicious soups and stews
Delicious autumnal recipes to warm you up and satisfy even the heartiest of appetites
Wild mushroom soup
YOU WILL NEED
25g dried mixed wild mushrooms 1 medium white onion, finely chopped 2 sticks of celery, finely chopped
1 tbsp olive oil Salt 4 garlic cloves, finely chopped 2 tbsp dried tarragon
500g chestnut mushrooms 100ml dry white wine 450ml vegetable stock
DIRECTIONS
■ Rehydrate the dried mushrooms in 500ml of boiling water for about 5 minutes. Once rehydrated, strain the liquid into a jug and keep for later to add flavour to the stock.
■ Add the onion and celery to a pan on a medium heat with the olive oil and a pinch of salt. Cook until the onions are translucent.
■ Add the garlic and tarragon to the pan. Roughly chop the chestnut mushrooms, add to the pan and cook off for 4-5 minutes.
Add the white wine and cook off the alcohol for 1-2 minutes.
■ Add the rehydrated dried mushrooms along with the vegetable stock (flavoured with liquid from the rehydrated mushrooms) to the pan. ■ Allow it all to simmer for 10 minutes, then blitz with a hand blender and season to taste.
Recipe and image courtesy of Daniel Farrow, owner and chef at The Gatherers, Norwich, thegatherersnorwich.co.uk