No ratings yet
Intensely Mushroomy, Mushroom Soup
For the Soup
dried Cep or Shitake Mushrooms
small or 1 medium potatoes
dried thyme leaves
Vegetable Boullion Powder
Vegan Worcsestshire sauce
salt & pepper to taste.
Crumble the dried mushrooms into a litre of warm water and add the boullion powder or stock cube and leave to infuse.
Sauté the onion and garlic in a large saucepan until translucent, then add the mushrooms.
Cook the mushrooms over a medium heat until they release their juices and cook down.
Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little.
Add the wine and cook for a minutee.
Add the dried mushroom water, including the now re-hydrated mushrooms.
Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
With a stick blender, puree the soup to a very fine smooth and creamy texture.
Taste and add salt, worcestershire sauce and maybe a hint of chilli sauce to taste.
Serve garnished with extra slices of fried mushrooms and lightly fried sage leaves with a drizzle of olive oil.
This soup is very rich, so serve as an elegant starter or amuse bouche or even as a soup 'shot' as a canape for a party.