Cream of Giant Puffball Soup is a modern British recipe for a classic cream soup made with giant puffballs. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Giant Puffball Soup.
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This is beast made with giant puffball and is an ideal way of serving the mushroom but it can be made just as well with oyster mushrooms.
Ingredients:
75g butter
2 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
700g giant puffball, cut into pieces
50g Arborio rice
400ml white wine
1l vegetable, light mushroom or chicken stock (hot)
sea salt and freshly-ground white pepper, to taste
splash of double cream
squeeze of lemon juice
To Garnish:
150g giant puffball, diced
handful of chives, finely chopped
sour cream or yoghurt (optional)
Method:
Melt together 60g of the butter with 1 tbsp of the olive oil in a heavy-based pan. Add the onion and gently fry gently for about 4 minutes or until soft and translucent.
Add the giant puffball pieces, increase the heat and cook for a few minutes, until the fungi begin to brown.
Add the rice, stirring into the oil until translucent then pour in the wine. Bring to a boil and cook, stirring constantly, until the volume of wine has reduced by half.
Now ladle in the hot stock, stirring slowly to combine, Bring to a boil, reduce to a simmer and cook for 15–20 minute. Take off the heat then liquidize in a blender or by passing through a fine-meshed sieve. If the soup is too thick at this stage then add more stock.
Return the liquidized soup to the pan, adjust the seasonings to taste then stir through the cream and lemon juice.
Heat the remaining oil and butter in a pan and use to quickly fry the diced puffball pieces until nicely browned.
Turn the soup into a tureen or serving bowl, garnish with the soured cream (if using), diced puffball and chopped chives then serve.
