About this recipe:Damp and muggy autumn is the time for the best field mushrooms and we like to collect them in the fields and forests around our house. This wonderful creamy wild field mushroom soup is a real treat after a long day foraging.
3 small onions, finely chopped
675g wild field mushrooms, sliced
1L vegetable stock
85g plain flour
2 teaspoons soy sauce
salt and pepper, to taste
chopped fresh parsley, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt half of the butter in a saucepan; add the chopped onions and cook until golden. Add the mushrooms and stock and cook gently for 15 minutes.
In a separate saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock together with the soy sauce. Blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.
Unless you are very experienced at identifying mushrooms, we do not recommend consuming any wild mushrooms unless obtained from reputable sources.