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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.


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