Serves 8:
400grams button mushrooms, either white or Brown, sliced
2 cloves of garlic, crushed and chopped
2 onions, chopped
4 cubes of mushroom stock (or vegetable)
2 litres of water
50grams of butter
Salt and pepper
2-3 twigs of thyme
1ooml of white whine (optional)
1 chilli pepper (optional)
Method:
Heat butter in a souppan, soften onions and garlic until onions are translucent (5 minutes).
Add thyme, mushrooms, chillipepper if using and cook for another 5 minutes on high, season to taste.
Add white wine if using and let alcohol evaporate for 2 minutes.
Add the stock and water and bring to the boil.
Then turn heat down and simmer fora bout 5 minutes.
Remove thyme twigs and serve.
Tip: if you can’t find forest mushroom cubes, use vegetable for a vegetarian version, but I’d advise on beef stock for a deeper taste.
If soup looks a bit pale add some tomatopaste at the end.
If you have it use truffle oil instead of butter, swirl oil also on plates when serving.
You can make the soup a day ahead or freeze it.
Recipe and photos Gardeninglady
