Wild Mushroom Soup Recipe

Inspired by Marilena

Time45m

Serves4

Black pepper crème fraîche, sourdough croutons

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Ingredients

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Mushroom Soup

1 1/8 lb (500 grams) wild mushrooms (e.g. chanterelles, morels, shiitake)

1 medium Onion, diced

3 cloves Garlic, minced

1 stalk Celery, diced

1 medium carrot, diced

4 cups Vegetable broth

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

1 teaspoon Celtic sea salt

1 teaspoon Black pepper, freshly ground

Black Pepper Crème Fraîche

1 cup crème fraîche

1 teaspoon Black pepper, freshly ground

to taste Celtic sea salt

Sourdough Croutons

4 cups sourdough bread, cubed

2 tablespoons olive oil

to taste Celtic sea salt

Method

Mushroom Soup Preparation

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté until the onion is translucent.

Add Garlic and Mushrooms

Stir in the minced garlic and wild mushrooms. Cook for about 5 minutes until the mushrooms are softened.

Add Broth and Seasonings

Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil, then reduce to a simmer for 20 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Adjust seasoning if necessary.

Black Pepper Crème Fraîche Preparation

Mix Ingredients

In a small bowl, combine crème fraîche, black pepper, and salt. Mix well and set aside.

Sourdough Croutons Preparation

Prepare Croutons

Preheat oven to 375°F (190°C). Toss sourdough bread cubes with olive oil and salt. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown.