Easy and super tasty wild mushroom soup! Don’t get demotivated by the preparation time scale, most of the time the soup is just boiling and you can use the time for a quality conversation about your day with a glass of wine or a cold beer. Further don’t forget the truffle, this really is the perfect finishing touch!
Ingredients for 3 liter:
- 150 gr mixed mushrooms
- 400 gr wild mushrooms
- 1 onion
- ½ red chili pepper
- Fresh parsley
- 1 clove of garlic
- Fresh thyme
- 50 ml crème fraiche
- 1.5 l mushroom broth
- Truffle oil
- Olive oil
How to prepare it:
Chop all the mushrooms, don’t worry about the look, we’ll mash them later on anyway. Peel the onion and chop the onion. Cut the chili pepper in half, remove the seeds and chop the chili pepper. Take the skin off the garlic and remove the root.
Put a big soup pan on the stove, add some olive oil. Once the oil is hot you can add the onion and the red pepper. Squeeze out the garlic. Fry all ingredients for a couple of minutes while stirring. Add the mushrooms and fry everything for about 10 minutes. In the meantime you can take the leaves of the thyme twigs. Add the thyme leaves to the mushrooms and keep stirring. Once the mushrooms are done you can add the mushroom broth. Stir again and heat up the stove. Once the soup is boiling put the lid on the pan and let the soup boil for 15 minutes.
After 15 minutes; take the soup of the stove and use your standing food processor to mash the soup into a smooth mushroom soup. The best way is to mash everything directly in the pan but make sure you keep the food processor under the soup level. Otherwise your kitchen will need some extra cleaning. Once the soup is completely smooth, add a sip of truffle oil. Mix everything once more.
The soup is ready, heat it up so that it’s hot enough to serve.
Chop some parsley. Put the soup into the service bowls. Add a bit of crème fraiche and some parsley.
Enjoy!
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