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Rich Mushroom Soup

Warm and filling, this rick mushroom soup is creamy and full of flavour
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 4 large bowls
Course: Main Course, Soup
Cuisine: Bistro
Ingredients Method

Ingredients
  

  • 1/2 Large onion diced
  • 1 tbs olive oil
  • 200 g Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
  • 200 g Miniture King Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
  • 200 g Champignon mushrooms Keep 1 to slice for serving, roughly chop the rest
  • 3 cloves Garlic roughly chopped
  • 2 Small potatoes peeled and chopped
  • 3 cups chicken broth
  • Water to cover
  • Salt and Pepper to taste
  • 1/2 cup Cream
  • 1 handful dill chopped fine

Method
 

  1. Fry the onions in olive oil until translucent
  2. Add the mushrooms and fry until browned
  3. Add the garlic, stir and then put them in to a pot
  4. Add the chicken broth, potatoes and then water to cover.
  5. Season well with salt and pepper and let it simmer for about 3 hours on a very low heat.
  6. Blend the soup in a blender or with a stick blender
  7. Add cream and bring it back up to heat.
For the topping
  1. Fry the mushrooms you kept aside in olive oil until brown.
  2. Place the fried mushrooms and finley chopped dill
  3. Optional: Drizzle with olive or truffle oil