Wild Mushroom Velvet Soup

This lovely smooth rich soup is a doddle to make and will definitely impress. It is excellent served as a starter or for lunch. The dried mushrooms give an intense flavour that friends and family will no doubt enjoy. The recipe can be easily doubled, just increase the cooking time in step 4 to 20 minutes.

This recipe is suitable for Thermomix TM5 and TM31.

Active Time 10 Minutes

Total Time 50 Minutes

Serves 5 Starter

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Ingredients

40 g dried mushrooms

200 g water, just boiled

120 g onion, peeled and quartered

1 clove garlic, peeled

75 g unsalted butter, plus 1 Tbsp

350 g chicken stock or vegetable stock

¾ tsp fine sea salt

several grinds black pepper

100 g Greek yoghurt, plus extra for garnish

100 g single cream or crème fraîche

Optional Garnish

200 g mixed fresh mushrooms, sliced

5 dill sprigs

Greek yogurt, cream or crème fraîche

Truffle oil or extra virgin olive oil to garnish

Method

  1. Set a bowl on TM lid and weigh in dried mushrooms and hot water then set aside to soak for 20 minutes occasionally stirring.
  2. Place TM simmering basket over a bowl , pour soaked mushrooms with their liquid into basket to drain, then set soaking liquid aside. Chop soaked mushrooms, onion, garlic and butter 7 sec/speed 5.
  3. Scrape down sides of TM bowl with spatula then sauté 8 min/100°C/speed 1.
  4. Add reserved soaking water, stock, sea salt and pepper then cook 15 min/100°C/speed 2. Meanwhile sauté fresh mushrooms in a frying pan over a medium heat with remaining 1 Tbsp butter and a pinch of sea salt.
  5. Add Greek yoghurt and single cream then blend 1 min/speed 9. Garnish with fried mushrooms and tiny dill sprigs, and drizzle with a few drops of truffle oil or olive oil.
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