Holstein mushroom soup

Holstein mushroom soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I lived in this part of Germany for a while and I had the impression that almost every dish contained either butter, double cream or both. The following thick soup is no exception, and I admit it is not a light dish, but as with German tradition, lightness is replaced with ‘Schmackhaft’ – which means it is very tasty indeed.

Ingredients

Quantity Ingredient
1kg bay boletes
55g butter
2 tablespoons spring onion, finely chopped
125ml Basic stock
1 tablespoon marjoram or thyme leaves
1 tablespoon parsley, finely chopped
4 tablespoons double cream
1/2 lemon, juiced
salt, to taste
pepper, to taste

Method

  1. Clean and chop the mushrooms.
  2. Put the butter in a pan with the spring onion and leave to sweat. Add the mushrooms and continue to sweat for 10 minutes. Add the stock and cook for 5 more minutes.
  3. Add the herbs and cream and warm gently. Transfer to a blender or food processor and process to a coarse texture (and, of course, you can add more stock if you want the soup to be more liquid). Season to taste and add the lemon juice. Serve immediately with toasted bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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