Wild Mushroom Soup with Fennel Salsa
Every autumn I eagerly await the arrival of wild mushroom growers Hannas & Theres from Neudorf Mushrooms at the Farmers' Market. From mid-March til early June (weather permitting) they arrive with trays of large silky saffron caps, a large pot of warming mushroom soup and possibly the best Pickled Mushrooms I have ever tasted (along with an array of other mushroom goodness). The amazing texture and flavour of their mushrooms is a seasonal treat that I look forward to each year - rarely buying mushrooms at other times of the year - while stocking up on their dried mushrooms for use during the other 9 months of the year.
Ingredients
- 1/3 cup dried wild mushrooms or dried porcini approx. 8g
- 1 cup boiling water
- large knob of butter
- 1/2 onion finely chopped
- 2 garlic cloves chopped
- 1 stalk celery or small fennel bulb chopped
- approx. 300g fresh mushrooms roughly chopped - brown button mushrooms can be used
- 2 cups homemade chicken or vegetable stock
- 1 teaspoon apple cider vinegar
- splash of cream
Fennel Salsa
- 3 - 4 baby fennel or 1 medium fennel bulb finely chopped
- small handful green fennel fronds chopped
- 1/4 red onion finely chopped
- juice of half lime
- 1 tablespoon extra virgin olive oil
- salt to taste
Instructions
- First place the dried mushrooms in a small jug and cover with the boiling water. Set aside to swell while preparing the soup.
- Melt the butter in a large saucepan and add the chopped onion, garlic and celery/fennel. Sweat without colouring for 10 minutes. Add the mushrooms and cook until softened. Add the soaked mushrooms and liquid along with the stock. Bring to a gently boil and simmer for 10 minutes. Remove from the heat, and use a stick blender to puree until smooth. Add the cream and vinegar, and season to taste, reheat gently.
- Combine the salsa ingredients in a small bowl. Check taste adding extra lime juice or salt if needed.
- Serve the soup warm topped with fennel salsa and drizzle of olive oil.