Enjoy our exclusive Winter Warming Recipe – the starter

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Wild Mushroom Soup

We challenged blogger, writer, recipe developer and taster, Jo Brigdale to create a brand new recipe to help us feel warm, cosy and comfortably full now the cooler weather is setting in. In her first guest post, Jo shares a step by step guide for a luxurious wild mushroom soup starter. In a series of posts she’ll also tempt you with a winter warming main meal and mouth-watering desert, so come back soon to discover the next tasty treat.

This is a modern and more luxurious take on the traditional cream of mushroom soup. The wild mushrooms provide an extra deep wooded flavour taking the soup up onto another level. If you cannot get fresh wild mushrooms, substitute them for dried but only use 1/2 the quantity of dried mushrooms to fresh and save the water that you rehydrate them and add it into your soup. This would make a perfect starter for an autumn/winter dinner party or could be served on its own for a light lunch.

Ingredients (serves 4)
  • 1 tablespoon British mild rapeseed oil
  • 1 large or 2/3 small onions, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely sliced
  • 700g closed cup mushrooms, dirt removed using a brush or a piece of kitchen roll, chopped into small slices
  • 100g wild mushrooms (I used Girolle), chopped into small slices
  • 250ml -350ml chicken or vegetable stock
  • 75 ml double cream
  • Salt and pepper, to taste
  • Big bunch of parsley, stalks removed and finely chopped
  • Slices of ciabatta or sourdough bread, to serve
1. In a large saucepan, add in the rapeseed oil, onions and the closed cup mushrooms. Fry until softened, stirring occasionally. This takes 5 – 10 minutes.
Stage 1
2. Once the onions and closed cup mushrooms have nearly all softened, add in the garlic and wild mushrooms and fry until softened. This will take about 2-4 minutes.
Stage 2
3. Add in 250ml of the stock and allow the soup to simmer gently for 5-10 minutes until the stock has reduced a little. Set aside and leave to cool.
Stage 3
4. Once the soup has cooled slightly, add in the double cream.
Stage 4 A
5. And then put it into a blender or food processor with a blender function and purée until smooth. You may need to do this a couple of times depending on the size of your blender.
Stage 4 B
6. Return to the saucepan and check the consistency. Add in more stock if you need too to get the consistency you want and season to taste.
Stage 5
7. Gently heat the soup up if required before serving and serve in soup bowl, topped with the chopped parsley and serve with slices of thick bread. Eat and of course, enjoy!
Look out for more recipes from Jo coming soon… Find out more about Jo and her love for cooking at www.joskitchen.co.uk.

We’d love you to share your recipes with us too! Send them to [email protected] and we’ll pick our favourite to win a new pair of shoes from our latest collection. Competition closes October 31st 2015. Usual competition t and c’s apply – please refer to www.hotter.com – all recipes must be your own and could be used in future posts.

Photo of JOAbout Jo…

Jo Brigdale, from blog www.joskitchen.co.uk, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger. She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog www.josnursery.co.uk.


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