Smoky mushroom soup
When you want a quick soup, frozen duxelles can be used to great effect, delivering a concentrated mushroom flavour in minutes. This mushroom soup takes inspiration from the classic Spanish combination of sherry and mushrooms. Here we use sherry vinegar, chicken stock, cream, sweet smoked paprika and a topping of wild mushrooms.
Ingredients
- 1 cup duxelles
- 1 tablespoon sherry vinegar
- 2 cups chicken stock
- ½ cup heavy cream, plus more for garnish
- 1 teaspoon sweet smoked paprika
- 4 ounces wild mushrooms
- 1 tablespoon butter
- Salt to taste
Instructions
- If using fresh duxelles, add them to the saucepan and warm slowly over medium heat. Add sherry to the pan to deglaze, then add chicken stock, paprika and cream. If using frozen duxelles, add them to a pan with stock over medium heat. Once thawed, add sherry, paprika and cream.
- Simmer for 5 to 10 minutes to thicken. Blend using a hand mixer. Sauté the wild mushrooms in butter and set aside. Season to taste and serve the soup topped with wild mushrooms and a drizzle of cream.
