Ingredients
- 50 g butter
- 1 tsp Summer Harvest Rapeseed Oil
- 1 onion peeled and diced finely
- 150 g shitake mushrooms wiped and sliced
- 100 g button/chestnut mushrooms wiped and chopped roughly
- Sprigs of thyme
- Skye Sea salt and freshly milled black pepper
- 700 mls water /home made stock/vegetable bouillon
- 10 g mixed dried wild mushrooms
- 1 tbsp cornflour
- 75 mls double cream
Servings:
Instructions
- Melt butter with oil in pan and sauté onions until soft but uncoloured.
- Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
- Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
- Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
- Blend soup until smooth.
- Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes
Delicious with Chanterelles too.
recipe, food styling & photo: wendy barrie