About this recipe:A luxurious yet simple wild mushroom soup. The creamy aspect comes mostly from the potatoes, but you can add double cream or creme fraiche at the end. Makes a lovely starter.
1 punnet button mushrooms
300g cep (porcini) mushrooms
3 small potatoes
3 cloves garlic
salt and freshly ground pepper
2 tablespoons crème fraîche (optional)
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Method Prep:20min › Cook:30min › Ready in:50min
Wash and slice all mushrooms. Peel and slice the potatoes. Place in a pressure cooker. Add the garlic, some salt and pepper and 500ml of water. Cover and cook in pressure cooker for 30 minutes.
When everything is cooked, set aside a ladle of mushrooms (chanterelles look nice). Puree the rest with a hand blender, adding more water until the desired consistency is reached. Add salt, pepper and a little crème fraîche if desired.
Ladle into individual serving bowls and add some mushrooms to each bowl for a pretty presentation. Serve with toasted bread.
I only used 1 or 2 cloves of garlic, it was very strong and left an after-taste. I didn't add the creme fraiche but think it was missing this. Not sure if I will make this again but if I do I will not use any garlic but will use the creme fraiche - 26 Sep 2012