Neven Maguire Recipe- Wild Mushroom Soup

Neven Maguire, Target Lung Cancer Ambassador, shares some of his recipes with us.

Wild Mushroom Soup

“Mushroom soup made from wild mushrooms has the most extraordinary, intense flavour. I find they actually make the best soup when they are a few days old and have darkened a bit, so snatch up any that are just past their best in the supermarket” -Neven

Ingredients

25g (1oz) dried cep mushrooms
50g (2oz) butter
1 onion, finely chopped
1 garlic clove, crushed
450g (1lb) wild mushrooms (such as
chantarelle, shiitake and oyster), sliced
1.2 litres (2 pints) vegetable or chicken stock
75g (3oz) sourdough bread, crusts removed
150ml (¼ pint) cream, extra to garnish
1 tsp snipped fresh chives

Parmesan croutons:
175g (6oz) sourdough bread
1 garlic clove, crushed
25g (1oz) freshly grated Parmesan
1 tbsp olive oil
sea salt and freshly ground black pepper
SERVES 6

Method

Preheat the oven to 180°C (350°F/gas mark 4). To make the croutons, cut the crusts off the bread and cut the bread into small cubes. Place in a bowl with the garlic, Parmesan and oil. Season to taste and mix well to combine. Tip out onto a baking dish and cook for 10–12 minutes, tossing once or twice to ensure the croutons cook evenly, until golden brown and crunchy. Set aside until needed.

To make the soup, soak the dried ceps in 150ml (¼ pint) of boiling water for 15 minutes. Drain and reserve the soaking liquid. Finely chop the reconstituted mushrooms and set aside.

Melt half of the butter in a large pan over a medium heat and gently cook the onion and garlic for 10 minutes, until softened but not coloured. Increase the heat, add the wild mushrooms and stir-fry for 3–4 minutes, until just tender. Pour in the stock and reserved mushroom soaking liquid and add the reconstituted ceps. Bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the mushrooms are tender and the liquid has slightly reduced.