10.3.2014. The real mushroom soup | JamieOliver.com Print

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The real mushroom soup

Wh en I fir st m ov ed to Lon don I w or ked in th e Nea l Str eet Resta u r a n t in Cov en t Ga r den . It

w a s fa m ou s for its w ild m u sh r oom s, a n d m y m a te Gen n a r o u sed to g o ou t ev er y da y

du r in g m u sh r oom sea son to fin d th em . It w a s in th is r esta u r a n t th a t I ta sted a r ea l

m u sh r oom sou p for th e fir st t im e. Th ose a w fu l t in s of m u sh r oom sou p th a t w e'v e a ll ta sted

ju st beca m e a dista n t m em or y ! Th e n ice th in g a bou t n ea r ly a ll m u sh r oom s is th a t , if

cooked cor r ect ly , th ey do h a v e w on der fu l fla v ou r . If y ou w er e to u se a field of Por ta bello

m u sh r oom s to m a ke a sou p, ju st a ddin g a t in y bit of dr ied por cin i in to th e ba se w ou ld m a ke

th e w h ole th in g m or e lu x u r iou s.

Nutritional Inform ation (am ount per serving)

Ca lories

1 7 5 kca l

Ca rbs

8 .3 g

Su ga r

4 .1 g

Fa t

1 1 .5 g

Sa t u ra t es

3 .4 g

Prot ein

9 .0g

Serv es 6 A pprox t im e: 6 0 Difficu lt y : su per ea sy

Ingredients

1 sm a ll h a n dfu l dr ied

por cin i

oliv e oil

6 00 g m ix ed fr esh w ild

m u sh r oom s

(ch a n ter elles, g ir olles,

tr om pettes de m or t ,

sh iita ke, oy ster ), clea n

a n d sliced

2 clov es g a r lic, peeled

a n d fin ely sliced

1 r ed on ion , peeled a n d

fin ely ch opped

1 h a n dfu l fr esh th y m e,

lea v es picked

sea sa lt

fr esh ly g r ou n d bla ck

pepper

1 litr e or g a n ic ch icken

or v eg eta ble stock

1 h a n dfu l fr esh fla t-lea f

pa r sley , lea v es picked

a n d r ou g h ly ch opped

1 ta blespoon

m a sca r pon e ch eese

1 lem on

tr u ffle oil, opt ion a l

Method

Pla ce th e por cin i in a sm a ll dish , a dd boilin g w a ter ju st to cov er , a n d lea v e to soa k.

Get a la r g e ca sser ole-ty pe pa n n ice a n d h ot , th en a dd a g ood cou ple of lu g s of oliv e oil

a n d y ou r fr esh m u sh r oom s. St ir a r ou n d v er y qu ickly for a m in u te, th en a dd y ou r

g a r lic, on ion a n d th y m e a n d a sm a ll a m ou n t of sea son in g . A fter a bou t a m in u te y ou 'll

pr oba bly n ot ice m oistu r e cookin g ou t of th e m u sh r oom s a n d a t th is poin t a dd h a lf of

y ou r por cin i, ch opped u p, a n d th e r est left w h ole. Str a in th e soa kin g liqu id to r em ov e

a n y g r it , a n d a dd it to th e pa n . Ca r r y on cookin g for a bou t 2 0 m in u tes u n t il m ost of

th e m oistu r e disa ppea r s.

Sea son to ta ste, a n d a dd y ou r stock. Br in g to th e boil a n d sim m er for a r ou n d 2 0

m in u tes. I u su a lly r em ov e h a lf th e sou p fr om th e pa n a n d w h iz it u p to a pu r e a t th is

poin t , th en pou r it ba ck in , a ddin g th e pa r sley a n d m a sca r pon e, a n d sea son in g

ca r efu lly to ta ste.

You ca n ser v e th is sou p a s y ou like, bu t th er e a r e a few th in g s to r em em ber w h en

fin ish in g it off. Mix tog eth er a pin ch of sa lt a n d pepper w ith th e zest of on e lem on a n d

th e ju ice of h a lf of it , th en spoon a lit t le of th is in to th e m iddle of th e sou p. Wh en y ou

g o to ea t it , st ir it in a n d it g iv es a w on der fu l fla v ou r . Oth er th in g s y ou ca n con sider

a r e lit t le slices of g r illed cr ost in i pu t in to th e bottom of th e bow ls befor e th e sou p is

pou r ed ov er . Or y ou cou ld ev en qu ickly fr y som e n ice-lookin g m u sh r oom s like

g ir olles, ch a n ter elles or oy ster s a n d spr in kle th ese on top of th e sou p. If I w a s g oin g to

u se tr u ffle oil, th en I w ou ld u se it on its ow n a few dr ips on th e top ju st befor e

ser v in g .

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