Recipe: Starter - Wild Mushroom Soup (V)
- 50g butter
- 1 onion, finely chopped
- 1 garlic, sliced
- 1 sprig of thyme
- 400g wild mushrooms
- 850ml vegetable stock
- 125ml Madeira wine
- Chives to garnish
- Truffle oil
- Crème-fraiche (optional)
- Salt and pepper
Melt the butter in a pan and cook the onion and garlic without colour, until soft. Add the thyme and wild mushrooms to the pan, cook for a further 3-4 minutes.
Pour in the Madeira wine, followed by the vegetable stock and simmer for 20 minutes.
Take off the heat and allow to cool slightly before blending the mixture.
Optional: Pass the mixture through a sieve for a smooth and silky texture, or for a more rustic texture omit the sieving phase.
Season with salt and pepper to taste.
Optional: Add a generous tablespoon of crème-fraiche to create a rich and creamy soup. Garnish with a handful of finely chopped herbs and season with truffle oil.