10.3.2014. The real mushroom soup | JamieOliver.

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The real mushroom soup
When I fir st mov ed t o London I wor ked in t he Neal St r eet Rest aur ant in Cov ent Gar den. It
was famous for it s wild mushr ooms, and my mat e Gennar o used t o go out ev er y day
dur ing mushr oom season t o find t hem. It was in t his r est aur ant t hat I t ast ed a r eal
mushr oom soup for t he fir st t ime. Those awful t ins of mushr oom soup t hat we'v e all t ast ed
just became a dist ant memor y ! The nice t hing about near ly all mushr ooms is t hat , if
cooked cor r ect ly , t hey do hav e wonder ful flav our . If y ou wer e t o use a field of Por t abello
mushr ooms t o make a soup, just adding a t iny bit of dr ied por cini int o t he base would make
t he whole t hing mor e luxur ious.
Nutritional Information (amount per serving)
Cal ories
1 7 5 kcal
Carbs
8. 3 g
Sugar
4. 1 g
Fat
1 1 . 5 g
Sat urat es
3 . 4g
Prot ein
9. 0g
Serves 6 Approx t ime: 60 Difficul t y: super easy
Ingredients
1 small handful dr ied
por cini
oliv e oil
600 g mixed fr esh wild
mushr ooms
(chant er elles, gir olles,
t r ompet t es de mor t ,
shiit ake, oy st er ), clean
and sliced
2 clov es gar lic, peeled
and finely sliced
1 r ed onion, peeled and
finely chopped
1 handful fr esh t hy me,
leav es picked
sea salt
fr eshly gr ound black
pepper
1 lit r e or ganic chicken
or v eget able st ock
1 handful fr esh flat -leaf
par sley , leav es picked
and r oughly chopped
1 t ablespoon
mascar pone cheese
1 lemon
t r uffle oil, opt ional

Method
Place t he por cini in a small dish, add boiling wat er just t o cov er , and leav e t o soak.
Get a lar ge casser ole-t y pe pan nice and hot , t hen add a good couple of lugs of oliv e oil
and y our fr esh mushr ooms. St ir ar ound v er y quickly for a minut e, t hen add y our
gar lic, onion and t hy me and a small amount of seasoning. Aft er about a minut e y ou'll
pr obably not ice moist ur e cooking out of t he mushr ooms and at t his point add half of
y our por cini, chopped up, and t he r est left whole. St r ain t he soaking liquid t o r emov e
any gr it , and add it t o t he pan. Car r y on cooking for about 2 0 minut es unt il most of
t he moist ur e disappear s.
Season t o t ast e, and add y our st ock. Br ing t o t he boil and simmer for ar ound 2 0
minut es. I usually r emov e half t he soup fr om t he pan and whiz it up t o a pur e at t his
point , t hen pour it back in, adding t he par sley and mascar pone, and seasoning
car efully t o t ast e.
You can ser v e t his soup as y ou like, but t her e ar e a few t hings t o r emember when
finishing it off. Mix t oget her a pinch of salt and pepper wit h t he zest of one lemon and
t he juice of half of it , t hen spoon a lit t le of t his int o t he middle of t he soup. When y ou
go t o eat it , st ir it in and it giv es a wonder ful flav our . Ot her t hings y ou can consider
ar e lit t le slices of gr illed cr ost ini put int o t he bot t om of t he bowls befor e t he soup is
pour ed ov er . Or y ou could ev en quickly fr y some nice-looking mushr ooms like
gir olles, chant er elles or oy st er s and spr inkle t hese on t op of t he soup. If I was going t o
use t r uffle oil, t hen I would use it on it s own a few dr ips on t he t op just befor e
ser v ing.
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