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Wild Mushroom Soup



  • 1.

    Clean the mushrooms with a lightly damp cloth and chop into pieces. Heat the olive oil in a pan and sweat the onion. Then add the mushrooms and sauté’ for about 5 minutes.

  • 2.

    Add the stock, regenerated porcini and their water (if using), chopped potato and bring to the boil and simmer gently for about 20 minutes. Remove from the heat and allow to cool.  Place the content into a mouli or blender and whiz until you get a smooth consistency.

  • 3.

    Return to the pan and gently heat through. Serve immediately with some crostini.

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Wild Mushroom Soup.


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