Wild Mushroom Soup    Veg  HT  SP  Polish  140mins plus soaking

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

Ingredients
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

Instructions

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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