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Creamy exotic mushroom soup

Recipe from: 19 September 2014
recipes, soup, mushrooms

Ingredients 8
Servings 5
Time 00:10


  • 500
    assorted exotic mushrooms (shiitake, enoki and king oyster)
  • 1
    fat clove garlic, crushed
  • 50
    salted butter
  • 1
    salt and pepper
  • 2
  • 10
    dried porcini mushrooms
  • 1/2
    fresh cream
  • truffle infused oil for drizzling


In a large heavy based pot, saute the mushrooms and garlic in butter until browned and fragrant.  Remove and set aside a few enoki mushrooms for serving. Season well.
Add the sherry and dried mushrooms – allow to simmer for 5 minutes, then add the hot stock and simmer for a further 10 minutes . Use a stick blender and blitz until smooth, add the cream and blend once more. Heat through for 5 minutes. Season to taste.
Serve soup topped with some sauteed enoki mushrooms and a good drizzle of truffle infused olive oil.
Enjoy with warm brioche rolls.

Recipe reprinted with permission of Bits of Carey. To see more, please click here.

Read more on: soup  |  mushrooms  |  recipes

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