This Creamy Wild Mushroom Soup is so comforting and rich in flavour! Recipe was prepared by our executive chef at the Pioneer Beach Hotel.
150g Oyster Mushrooms
1-3/4 cups Chicken Broth
1 tbsp Unsalted Butter
1 Large Shallot, thinly sliced
1 Garlic Clove, minced
150g Portobello Mushrooms, thinly sliced
150g Button Mushrooms, thinly sliced
1/4 cup Onion, thinly sliced
1-3/4 tbsp Flour
1 tsp dried Thyme
3 tbsp Cream
2 tsp Madeira Wine
Salt and Pepper, to taste
White Truffle Oil to drizzle on top
In a saucepan add the butter and melt over a medium-high heat. Sauté shallots, garlic
and all the mushrooms in the butter. Add onions and flour, stirring well. Cook for 4
Add chicken broth and thyme and bring to a boil, whisking until thickened slightly and
smooth. Simmer for 7 to 10 minutes. Puree in a blender and strain through a fine sieve.
Return mixture to saucepan and add cream, Madeira wine, salt and pepper and stir until
of a creamy consistency.
Spoon the creamy wild mushroom mixture into heated serving bowls and drizzle with
white truffle oil and serve.
For an added presentation add 1/2 teaspoon cream on top of the soup. Make swirls with a
toothpick or tip of a paring knife if desired.
Prep Time: 25 min
Cooking Time: 20 min