Win a Le Creuset Roaster worth £130 in our next newsletter!  Click here for details

Return to listing

Wild Mushroom Soup with Madeira

This recipe sounds very long and drawn out, but not so. The base of the soup comes in the form of a ready-made, creamy mushroom sauce, and once you add the delectable flavour combination of fresh mushrooms, dried porcini and Madeira wine, the whole thing ends up tasting very classy.

 
 
 Wild Mushroom Soup with Madeira

  Serves 4

Ingredients
 ¾ oz (20 g) dried porcini mushrooms
 12 oz (350 g) dark-gilled mushrooms
 1 x 350 g tub fresh wild mushroom sauce
 1½ oz (40 g) butter
 1 small onion, finely chopped
 5 fl oz (150 ml) dry Sercial Madeira
 1 tablespoon fresh cream
 2 small mushrooms, very thinly sliced, to garnish
 salt and freshly milled black pepper
For the croutons:
 ½ x 60 g pack Merchant Gourmet toasted garlic croûtons
 1 tablespoon olive oil
 ½ clove garlic
 1 heaped teaspoon chopped fresh parsley
Conversions
Need help with conversions?
Equipment
There is no list of equipment specified for this recipe.

Method

Start off by pouring 1 pint (570 ml) boiling water over the porcini and leave them to soak for about 20 minutes. Meanwhile, chop the fresh mushrooms quite small in a food processor. Then take a medium-sized saucepan, melt the butter over a gentle heat, cook the onion for about 5 minutes, then stir in the mushrooms, giving them a good coating of butter. Keep the heat turned as low as possible and let the mushrooms and onion cook gently, without a lid, for about 20 minutes, giving them a stir now and then. After that, strain the mushroom soaking liquid through a sieve lined with a sheet of kitchen paper, and reserve the liquid. Chop the soaked porcini, then add them to the rest of the mushrooms along with the strained soaking water and the mushroom sauce. Season well, whisking to amalgamate everything, then add the Madeira. Bring everything up to a gentle simmer and leave to simmer gently, without a lid, for 40 minutes. All this can be done in advance and then reheated. Just before serving, stir in a little cream and garnish each bowl with thin slices of raw mushroom. Hand the croutons round separately. The croutons can also be prepared in advance. Heat up the oil in a frying pan, add the garlic and the croutons, toss everything together until the croutons are a rich, golden-brown colour and drain on kitchen paper. Place them in a serving bowl and sprinkle with chopped parsley when they go on the table.

 

Related recipes


No recipes relate to this.

 
 
 
 
 
Forums
Popular topic
Latest post
What's cooking? Pheasants
21 Nov 2009 01:18
Ingredients Ground Spice
20 Nov 2009 20:09
Gardening
19 Nov 2009 08:06
Equipment Electric Steamers.
20 Nov 2009 08:26
Food and travel Delia
20 Nov 2009 15:20
Books Fan oven
16 Nov 2009 18:32
Can Anyone Help? Christmas Cake seems dry
21 Nov 2009 00:31