Mixed Wild Mushroom Soup is a modern British recipe for a classic mixed wild mushroom and onion soup in a milk and stock base served topped with sour cream. The full recipe is presented here and I hope you enjoy this classic British version of: Mixed Wild Mushroom Soup.
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As the name suggests this recipe was designed to be made with mixed wild mushrooms but it could be made with just ceps (penny buns) or with Agaricus (field mushrooms and allies) mushrooms. The mushrooms are cooked simply in a base of garlic, onion and parsley so the flavours of the mushrooms are the stars of the dish.
Ingredients:
75g unsalted butter
100g onions, finely chopped
2 tbsp flat-leaf parsley, chopped
225g mixed wild mushrooms, diced
4 tbsp milk
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
40g plain flour
1.2l vegetable or chicken stock (or light mushroom stock)
4 tbsp soured cream
Add the milk and season the mixture with salt and nutmeg. Bring to a simmer, cook for a few more minutes then set aside.
Melt the remaining butter in a second pan over medium heat. As soon as the butter has melted take the pan off the heat and whisk in the flour. Place the pan back over low heat and cook, beating constantly until the flour is nicely browned.
Take the pan off the heat again and gradually add the stock by the ladleful, whisking to combine after each addition. Once all the stock has been incorporated and the mixture is smooth set the pan back over low heat.
Now add in the mushroom mixture along with all the pan juices. Bring to a boil, reduce to a simmer and cook for 15–20 minutes.
Season to taste with salt and freshly-ground black pepper. Ladle into four warmed soup bowls, garnish with a dollop of sour cream and serve.
