This Creamy Wild Mushroom Soup is rich and creamy with an earthy flavour from porcini mushrooms, a caramelised flavour from roasted cauliflower and it’s finished with a drizzle of extra-virgin olive oil. Just what you need for a chilly autumn evening.
Creamy Wild Mushroom Soup
- 30 g dried porcini mushrooms and/or morell mushrooms
- 2 cups boiling water for soaking the mushrooms
- ½ medium cauliflower cut into florets and sliced
- 1 small red onion roughly chopped
- 2 cloves garlic halved
- ¼ cup extra-virgin avocado oil or ghee
- 3 cups gluten-free chicken stock, bone broth or vegetable stock (plus more if needed)
- 340 g brown mushrooms or other fresh mushrooms of your choice sliced
- few sprigs fresh thyme leaves only, or 1 teaspoon dried thyme
- 1 cup coconut cream or whipping cream
- ½ cup extra-virgin olive oil to drizzle
- fresh thyme sprigs to serve
- Sour cream
- Coconut yoghurt
- Coconut cream to serve
- Place the dried mushrooms in a small bowl and pour over enough boiling water to cover them. Set aside to soak for about 30 minutes. Preheat the oven to 200°C.
- Place the cauliflower florets, onion and garlic on a baking tray. Drizzle with the avocado oil or ghee and bake for about 30 minutes. Remove from the oven and set aside.
- Meanwhile, pour the chicken stock into a large pot and bring to a boil. Add the cauliflower mixture, soaked porcini mushrooms (including the soaking liquid), and fresh mushrooms. Cook for about 8 minutes, until the mushrooms are tender. Add the thyme and coconut cream and heat through. Remove from the heat and set aside to cool for a few minutes.
- Use an immersion blender, or pour into a blender, to process until smooth and creamy. If the soup is too thick, add water or more stock until the desired consistency is reached.
- To serve, pour into serving bowls and drizzle each with the olive oil. Garnish with more thyme and serve with a dollop of sour cream, if using. To store, let cool and refrigerate in a sealed container for up to 5 days.