Every year, when October rolls around, it automatically becomes soup season. Pretty sure that’s just the law. My go-to is always a mushroom soup, and this one is flavoured with wild mushrooms and finished with a bit of truffle oil, because why not. PLUS it’s low fat and low calorie but feels super luxurious.
I have to say, I don’t eat soup all that often, but when I do, this is the one I choose. It feels like a hearty meal (obviously you have to pair it with a hunk of delicious bread) and just warms the soul! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Wild Mushroom Soup
Ingredients (serves 3-4)
20g dried porcini mushrooms (I use Cooks & Co)
Half a tbsp olive oil
1 onion, finely diced
1 clove crushed garlic clove
A few sprigs fresh thyme
200g chestnut mushrooms
1 tbsp plain flour
1 veg stock pot or cube (I use Knorr stock pots)
50g half fat crème fraiche
100ml semi-skimmed milk
Truffle oil, for serving
Salt & pepper
1. Place your dried mushrooms in a jug with 1 litre of boiling water, then leave to soak for 15 minutes. While they soak, put a large saucepan over a medium heat and add the oil. Once hot, add the onions and a pinch of salt and cook for 4-5 minutes until soft.
2. Once the onions are soft, add the garlic, chestnut mushrooms and the thyme and cook for a few minutes more, then sprinkle in the flour and stir to combine.
3. Strain the wild mushrooms, pouring the mushroomy liquid straight into the saucepan, then add the drained mushrooms and the stock cube or pot. Bring to the boil, then reduce the heat slightly, cover with a lid and leave to cook for 15-20 minutes.
4. Use a stick blender to blitz the soup until smooth, then add the milk and the crème fraiche and stir to combine. Optional: grate in about a tablespoon of parmesan and stir to melt. Season with salt and pepper to taste.
5. Ladle into bowls and drizzle with a little truffle oil to serve. I also pan fried a few slices of mushrooms until crispy to top mine with, but it’s perfectly delicious as is, with some warm bread for dunking.