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Three Mushroom Soup {with Truffles!}

Three types of mushroom come together in this well-rounded dish for a delicious soup!

Three mushroom soup

Do you have a jar of dehydrated mushrooms lurking around the back of your pantry? I’ve always thought they were too much hassle and never knew quite what to do with them. I stepped out of my comfort zone and discovered that they are little umami bombs! They have a very long shelf-life, they are quick and easy to ‘revive’, and their soaking water is, basically, liquid gold.

This soup boasts ‘regular’ brown mushrooms, morels and truffle oil. I roast the veggies, cutting out a few stovetop steps, which gives this dish even more depth.

This soup is comforting, creamy, and smooth, with no soggy mushroom textures in sight, so you may even be successful at slipping this one by the kids. xoxo Kirsty

Close up of Three Mushroom Soup

Three Mushroom Soup {with Truffles!}

Serves 4

  • 4 dried morels - rehydrated in 1/2 cup boiling hot water (reserve liquid)

  • 16 ounces (450g) button mushrooms

  • 1 onion, roughly sliced

  • 1 garlic clove, peeled

  • 2 tablespoons(30ml) olive oil

  • 3 tablespoons (45g) unsalted butter

  • 3 tablespoons flour

  • 4 cups (about 1 liter) chicken stock (use vegetable stock if preferred)

  • 1/3 cup (75ml) white wine (or more stock if you want to leave out the alcohol)

  • 1/4 cup (60ml) cream

  • 1/4 teaspoon salt

  • Few grinds pepper

  • 1-2 tablespoons truffle oil

  • 2 tablespoons crème fraîche

Preheat the oven to 400F (200C).

Boil the kettle and cover the dried morels with 1/2 cup hot water. Set aside.

Line a roasting tin with parchment paper or foil. Place the mushrooms on the tray with the onions and garlic, drizzle with olive oil and mix it up all up - this is easiest with your hands. Roast for 25 minutes, mixing it halfway through.

Whilst the veggies are roasting, melt butter in a large, heavy pan over medium heat. When melted, add the flour and stir to form a roux, this is the thickening base for your soup. Allow this to cook through for a bit, stirring from time to time. After 5 minutes, pour in the chicken stock a little at a time, whisking in between pours to combine. Add the white wine.

Strain the morels through a fine sieve, keep the liquid, chop the morels and add them to the pot. Sometimes the strained liquid can have a bit of sand in it, if this is the case, strain again lining the sieve with a coffee filter or a paper towel. Add the reserved liquid to the pot as well.

Your veggies should done by now. Add them to the soup and simmer for 20 minutes. I personally prefer smooth soups, if you’re the same, then take the soup off the heat and use an immersion blender to blitz the mixture. You could also use a traditional blender, but this involves ladling hot liquids ⚠️ and serious blending ‘skillz’ (using a tea towel to cover the opening otherwise it will all explode out the top). Therefore, we generally prefer the immersion blender!

Once blended, taste for seasoning and add the cream, 1/4 teaspoon salt at a time, and freshly ground pepper to taste. The amount of salt you need will depend on the type of stock you use.

To serve, drizzle with truffle oil and a dollop of crème fraîche. I like to pass it through a sieve one more time to get a lovely smooth finish. This is optional but elevates it one more notch for company! Serve with crusty bread and a lovely glass of wine.

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