Hairy Bikers Mushroom Soup is made with dried wild mushrooms, butter, shallots or leek, garlic, fresh mushrooms (Portobello, chestnut, button, and wild mushrooms), stock, thyme, sherry or lemon juice, salt, pepper, and parsley. This easy Mushroom Soup makes a creamy dinner that takes about 25 minutes to prepare and serves 4 people.
Hairy Bikers Mushroom Soup Ingredients
- 20g/¾oz dried wild or porcini mushrooms
- 10g/⅓oz butter
- 2 shallots or 1 leek, finely chopped
- 1 garlic clove, sliced
- 500g/1lb 2oz fresh mushrooms (a mixture of Portobello, chestnut, button, and wild mushrooms, in any combination you like)
- 700ml/1¼ pint chicken or vegetable stock
- 1 large sprig thyme
- 25ml/1fl oz sherry, marsala, or juice of ½ lemon
- Salt and freshly ground black pepper
- 2 tbsp finely chopped fresh parsley, to serve
How To Make Hairy Bikers Mushroom Soup
- Soak the dried mushrooms: Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.
- Cook the shallots/leek: Heat the butter in a heavy-based saucepan. Add the finely chopped shallots or leek to the saucepan. Cover and cook on a low heat for 5 minutes.
- Add the garlic and fresh mushrooms: Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.
- Add soaked mushrooms and stock: Strain the soaking mushrooms, reserving the soaking liquid. Finely chop the soaked mushrooms and add them to the pan. Pour in the reserved soaking liquid and the stock, then add the thyme. Season with salt and pepper.
- Simmer the soup: Bring to a boil, then simmer for 5 minutes. Add the sherry, marsala, or lemon juice. Remove the sprig of thyme, then cool slightly.
- Blend and serve: Carefully blend the soup using a hand-blender until smooth. It should be a lovely rich brown color. Serve immediately topped with a sprinkle of chopped parsley.
Recipe Tips
- Use a mix of mushrooms: Pick different types like Portobello, chestnut, button, and wild mushrooms for the best taste.
- Soak dried mushrooms well: Soak dried mushrooms in hot water for at least 10 minutes to get their full flavor.
- Save the soaking water: Use the water from soaking the mushrooms in the soup to add more flavor.
- Cook shallots or leek on low heat: Cook the shallots or leek slowly on low heat and cover the pan to make them soft and sweet.
- Blend safely: Let the soup cool a bit before blending to avoid hot splashes and get a smooth texture.
What To Serve With Mushroom Soup
This creamy Mushroom Soup goes well with crusty bread, garlic bread, a green salad, or roasted vegetables. You can also serve it with a cheese platter, grilled chicken, sautéed greens, or a light pasta dish for a tasty dinner.
How To Store Leftovers Mushroom Soup
- Refrigerate: Store the mushroom soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the mushroom soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat on medium, stirring occasionally, until hot.
Hairy Bikers Mushroom Soup Nutrition Facts
- Calories: 150 kcal
- Protein: 5g
- Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 600mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Carrot And Coriander Soup
- Hairy Bikers Broccoli And Stilton Soup
- Hairy Bikers Slow Cooker Chicken Soup
- Hairy Bikers Leek And Potato Soup
- Hairy Bikers Pea And Ham Soup
Hairy Bikers Mushroom Soup
Description
Hairy Bikers Mushroom Soup is made with dried wild mushrooms, butter, shallots or leek, garlic, fresh mushrooms (Portobello, chestnut, button, and wild mushrooms), stock, thyme, sherry or lemon juice, salt, pepper, and parsley. This easy Mushroom Soup makes a creamy dinner that takes about 25 minutes to prepare and serves 4 people.
Ingredients
Instructions
- Soak the dried mushrooms: Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.
- Cook the shallots/leek: Heat the butter in a heavy-based saucepan. Add the finely chopped shallots or leek to the saucepan. Cover and cook on a low heat for 5 minutes.
- Add the garlic and fresh mushrooms: Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.
- Add soaked mushrooms and stock: Strain the soaking mushrooms, reserving the soaking liquid. Finely chop the soaked mushrooms and add them to the pan. Pour in the reserved soaking liquid and the stock, then add the thyme. Season with salt and pepper.
- Simmer the soup: Bring to a boil, then simmer for 5 minutes. Add the sherry, marsala, or lemon juice. Remove the sprig of thyme, then cool slightly.
- Blend and serve: Carefully blend the soup using a hand-blender until smooth. It should be a lovely rich brown color. Serve immediately topped with a sprinkle of chopped parsley.
Notes
- Use a mix of mushrooms: Pick different types like Portobello, chestnut, button, and wild mushrooms for the best taste.
- Soak dried mushrooms well: Soak dried mushrooms in hot water for at least 10 minutes to get their full flavor.
- Save the soaking water: Use the water from soaking the mushrooms in the soup to add more flavor.
- Cook shallots or leek on low heat: Cook the shallots or leek slowly on low heat and cover the pan to make them soft and sweet.
- Blend safely: Let the soup cool a bit before blending to avoid hot splashes and get a smooth texture.
Hairy Bikers Mushroom Soup, Mushroom Soup Uk Recipe