CREAMY MUSHROOM SOUP

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PREP TIME 20 minutes
COOK TIME 50 minutes
SERVES 2

INGREDIENTS

1 leek (white only), chopped

6 of each shitake, swiss brown and button mushrooms, chopped

6 of each shimeji and oyster mushrooms, chopped

4 knobs butter

½ cup of dehydrated mushrooms

 2 cups boiling water

2 cups chicken stock

⅓ cup cream

1 teaspoon Dijon mustard

Salt to taste

METHOD

Step 1

Heat oven to 180 degrees Celsius

Step 2

Pour the boiling water over the dehydrated mushrooms to create a stock

Step 3

Place the leek, shitake, swiss brown and button mushrooms onto a baking tray with 4 knobs of butter and sprinkle with salt

Bake in the oven for 10 minutes

Add the shimeji and oyster mushrooms

Bake for a further 35 minutes

Step 4

Strain the mushroom stock to remove the rehydrated mushrooms

Step 5

Sauté the roasted mushrooms and leek in a saucepan with a little oil for 5 minutes

Add the stock and cook for 5 minutes, add the cream

Blitz the soup with a stick blender until smooth

Add a teaspoon of Dijon mustard and salt to taste, blitz again to mix through

Step 6

Ladle into bowls, drizzle with a little olive oil and a sprig of parsley to serve