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Wild mushroom soup with peppercorn cream
Mushroom soup lovers will love this luxurious, French-inspired variation. A savoury and comforting mushroom soup topped with a creamy dreamy peppercorn and brandy cream sauce.
YIELDS
2
TO
4
Ingredients
Soup
- 2 tablespoons olive oil
- 2 cups cremini mushrooms, sliced
- 2 cups button mushrooms, sliced
- 1/2 cup onion
- 2 tablespoons garlic
- 1/2 cup celery
- 1/2 cup carrot
- 2 cups leeks
- 1/3 cup white wine
- 3 cups chicken stock
- 2 tablespoons butter
- 1/4 teaspoon worcestershire
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
French peppercorn and brandy cream
- 1 tablespoon olive oil
- 1 tablespoon green peppercorn
- 2 tablespoons shallots
- 1 teaspoon garlic, chopped
- 1 teaspoon Brandy
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Shiitake fricassee
- 3 cups cremini mushrooms
- 1 tablespoon butter
- 1 teaspoon garlic, grated
- 1 teaspoon tarragon
- 1 tablespoon parsley
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Directions
Soup
- Place oil into a pot and place over high heat.
- Add sliced mushrooms and stirring often brown and crisp up the mushrooms. Add salt and pepper.
- Add onions and garlic and cook for 60 seconds.
- Add leeks, carrots and celery and cook for three minutes.
- Add white wine and stir.
- Add butter and stir to combine.
- Add stock and stir.
- Add a splash of Worcestershire and some cream. Lower heat to low and allow to gently heat through.
French peppercorn and brandy cream
- In a separate pan, add vegetable oil and place over medium-high heat.
- Add garlic and shallots and sauté.
- Add green peppercorns and brandy. Flambé - using a long-handled bbq lighter, carefully set the brandy on fire to burn off the alcohol. When the flames die out, add cream and season with salt and pepper. Allow to simmer on low heat until ready to serve.
Shiitake fricassee
- In a skillet, melt butter and add garlic. Add sliced mushrooms and season with salt and tarragon.
Serve
- Place the soup into a blender and living the centre of the lid open to allow steam to escape, puree the soup until thick and creamy.
- Divide cooked mushrooms among the bowls, top with puréed soup and a drizzle of peppercorn cream sauce. Serve and enjoy!
