Cab's Wild Food Page
Quick Mushroom Soup

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1 Pan full of mushrooms (shaggy caps, agaricus, puffballs, pink-gilled grisettes and parasols all work well)
1 onion
1 clove of garlic
A sprig of time and a handfull of fresh parsley
Enough milk to cover the mushrooms
A splash of double cream
1 chicken or mushroom stock cube
Salt and pepper to taste

(1) Sautee the mushroom and garlic in a little olive oil until softened.
(2) Add the mushrooms to the pan and cover with milk, add the stock cube, the parsley and thyme (chopped), and seasoning.
(3) Simmer until the mushrooms have softened through (a few minutes)
(4) Process the soup in a food processor or blender until it has reached the desired consistency, and return to the pan.
(5) Add a splash of cream and serve, preferably with some crusty bread and garnished with chives or spring onions.