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Wild Mushroom Velvet Soup

This lovely smooth rich soup is a doddle to make and will definitely impress, and is excellent served as a starter. The dried mushrooms give a lovely intense flavour that friends and family will 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

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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