Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

Serves: 2

Ingredients

• 2 shallots, minced

• Knob butter plus + 1tsp olive oil

• 1 tsp balsamic vinegar, high quality

• 1 clove garlic, minced

• few sprigs thyme, leaves removed

• 200g parsnips, chopped into cubes

• 250ml vegetable stock

• 150ml creme fraiche or cream

• 1 tsp ground cumin

• 100g chanterelles,

• knob butter + 1 tsp olive oil

• 2 handfuls button mushrooms, sliced

• salt and black pepper, to taste

Method

- Start by melting the butter and olive oil in a deep set saucepan. Once melted, add the shallots and fry until softened. Add in the vinegar and a splash of water. Cover with a lid. You want to cook the onions for quite a long time to get them rich and sweet.

- Add in the mushrooms and fry until softened.

- Add in the garlic and cumin. and stir briefly before adding the parsnips and stock. Bring to a boil then reduce and cover. Cook until the parsnips are soft.

- Remove this mixture to a blender and blitz until fairly well blended. It's up to you how smooth you want the soup to be. You may need to add more water, depending on how thin you want the soup to be.

- Remove the mixture back to the pan and stir in the creme and season generously. Reduce the heat to low and stir occasionally.

- Meanwhile, heat the butter and oil in a small frying pan. Once melted, add the thyme and chanterelles. Fry until they are completely cooked.

- Top the soup with the chanterelles and a sprinkle of black pepper. Serve with warm, crusty bread.