Wild mushroom soup

Wild mushroom soup

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Wild mushroom soup

1 Onion, diced (keep onion peelings for stock, optional)
1 stalk celery, sliced (keep off cuts for stock, optional)
1 carrot diced (keep carrot peelings for stock, optional)
3 cloves garlic, sliced
Dash of dry white wine – roughly two large table spoons (optional)
3 large pine mushrooms - or any mushroom available at your local market, sliced thinly
Fresh herbs like thyme, parsley, oregano
1 litre Vegetables stock (see notes) or water
½ cup Cream or coconut cream

Cook the onion, garlic, celery and carrot very slow over low heat in a saucepan until onion become more translucent, sweet and starting to stick to the bottom of the pan. It will take about half an hour depending on how low you can keep the temperature under the saucepan. 
In the meantime, wipe the wild mushrooms with paper towel to remove dirt and slice it thinly. Set aside. No need to rinse the mushroom since it just absorbs unnecessary water. Wild mushrooms are not exposed to pesticides and rinsing is therefore not necessary. The era of being sterile and sanitizing everything is in the past so don’t peel them either. Rinse the dirt off the fresh herbs and remove the hardier, thicker stems by removing the delicate stems and leaves and set aside.

Once the vegetables are sweet and starting to caramelize, add the mushrooms and herbs and cook until the mushrooms give off an irresistible aroma. When you can smell the mushroom, the flavour will be there. If you can get some colour on the mushroom, even better! Add the wine and let it simmer a bit before you add the stock or water and cook the soup for 10 minutes. Blend the soup with a stick blender, or, you can keep it chunky. Add the cream 5 min before you are ready to serve. Season with pepper and salt.

Notes: It will take you 30 minutes to make your own vegetable stock. While you are waiting for your soup vegetables to caramelise on the stove top:

put the vegetable (onion, celery, carrot, garlic) peelings and off cuts together with the hardy stems from the herbs and the left over herbs from what your bought or picked in the garden and some peppercorns in a large pot. Cover with cold water and bring to a boil. Boil for 15 minutes and strain off the water KEEPING THE WATER AND DISCARD THE VEGETABLES and not the other way around. Voila! Your stock is made and zero wastage by getting the maximum flavour out of your vegetable off cuts. #chefgwenemlbourne

P.s. the mushrooms in the photo is not edible. Visit your local market for the wild mushrooms in season like pine mushrooms

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