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Wild Mushroom Soup    Veg  HT  SP  Polish  140mins plus soaking

Serves 4-6   Hot   Vegetarian  Vegetable  Soup  Gluten  Wheat Free  Eggless  Poland  Eastern Europe

75g/3oz Dried Wild Mushrooms, pre-soaked overnight
1.1L/40fl.oz. Vegetable Stock
2 tbsp Butter
1 large Onions, finely chopped
2 heaped teasp Cornflour
Salt and White Pepper
4-6 tbsp Sour Cream
Freshly chopped Parsley


1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.

2. Rinse the mushrooms well then cut strips. Set aside.

3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.

4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time

5. In a small bowl, mix the cornflour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.

6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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