The Yorkshire Shepherdess' creamy wild mushroom soup
Amanda Owen, The Yorkshire Shepherdess, returns for a brand new series in search of ingredients that are local, tasty and - most importantly - thrifty, to cook a three-course Yorkshire meal for her family.
Today Amanda heads deep into the woods to search for her starter - a wild mushroom soup.
Creamy wild mushroom soup
Prep time: 10 minutes
Cooking time: 35 minutes
2 tbsp rapeseed oil
1 medium onion, finely chopped
1 large clove garlic, crushed or grated
450g wild mushrooms, roughly chopped
50ml madeira or sweet sherry
A few sprigs of thyme
850ml hot vegetable stock
200ml double cream
A handful of wild mushrooms
25g chopped toasted hazelnuts
Small bunch wood sorrel
1. Heat the oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes until softened but not coloured
2. Next add the mushrooms and fry on a medium heat for 8 minutes until they are golden
3. Pour the madeira over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates
4. Lower the heat and pour in the hot stock then add the sprigs of thyme. Bring to the boil then cover and simmer gently for 20 minutes.
5. Remove the pan from the heat and gently pour in the cream and sprinkle over the mushroom powder if using. Blitz the soup with a hand blender or liquidiser.
6. Drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden
7. To serve ladle the soup into warm bowls, scatter over the whole mushrooms, toasted hazelnuts and wood sorrel.