After the warm spell and then the torrential rain of the last few days here in the Dales the wild field Mushrooms have decided its time to make an appearance and we have found an abundance these last couple of days.
As I adore fresh mushrooms, I’m trying to make the most of them, we have given a couple of dozen away to friends and family and so far I have made & eaten creamed mushrooms on toast and soup. Just made a another big batch of wild mushroom soup to freeze into portions, not everyone in our house likes mushrooms so small portions are ideal! Even @KaveyF got some on her flying visit!
Wild Field Mushroom Soup
Multiply quantities depending on how successful your wild food foraging has been!
- 2 large chopped onions
- 2 cloves garlic
- 2 bay leaves
- 2 or 3 oz butter
- plain flour
- cleaned & chopped mushrooms, stalks & all
- 1 litre chicken stock
- 2 or 3 fl oz of fresh cream or I used the cream of the top of the milk (old fashioned green top!)
- Salt & white pepper
- chop onion & garlic
- fry both in a little butter until soft but not brown
- toss the mushrooms in some plain flour and add to the pan with onions
- sweat off for 3 mins then add the chicken stock and bay leaves
- simmer for 10 minutes
- remove bay leaves & allow to cool for a few minutes
- zap with a hand held blender or liquidize (my magimix has just blown up so had to use the old liquidizer, think I need a fab new KitchenAid like “Gilberta” over at FoodStories)
- add cream or milk and stir & serve
- is also great to freeze in portions