Wine and Mushroom Soup

Charmaine Lu -
  • 40g butter
  • 1 tbsp olive oil
  • 4 chopped shallots
  • 700g brown mushrooms, chopped
  • 3 sprigs of thyme
  • 3 crushed garlic cloves
  • 500ml red wine
  • 500ml veg stock
  • 100ml heavy cream
  • Toasted pine nuts, to serve
  • Heat the oil and butter together in a deep frying pan, and add the shallots and mushrooms to fry for 6 mins. When softened, fry on a high heat for 10 mins until golden, then remove a large spoonful and set aside (this will garnish your soup).
  • Add the thyme and garlic to the mushrooms in the pan, and stir-fry for 2 mins. Pour in the wine and bubble until reduced by ⅔ then add the stock and simmer for 10 mins. Whizz until smooth with a stick blender, then season well and stir in the cream. Serve in bowls topped with the fried mushrooms and some pine nuts.
30 mins
4 serving