Creamy Wild Mushroom Soup

Autumn and Winter are the time of year where there is an abundance of wild mushrooms growing in our gardens and community. Here in Central Victoria the mushrooms that are simple and easy to identify are the Saffron Milk Caps and Slippery Jacks and can be found in our numerous local pine forests. They provide a nourishing and readily available food source.

** Please ensure that you receive guidance/training on how to correctly identify these mushrooms before picking and eating them.

Here is a simple and easy Creamy Wild Mushroom Soup to warm you on a cold winters day.

Ingredients

75g butter

1 brown onion, coarsely chopped

2 garlic cloves, crushed

1 tbsp coarsely chopped fresh rosemary

500 gms Saffron Milk Cap mushrooms, coarsely chopped

1 L (4 cups) home made stock, chicken or vegetable

Ground nutmeg (to taste)

250ml (1 cup) thickened cream (keep a little for garnish)

Garnish with finely chopped fresh parsley and/or chives

Cooking Instructions

Gently melt the butter, add the onions and cook until soft. Add garlic and rosemary, stir for 1 minute and then add mushrooms, stirring for a further 1 minute to coat with mixture. Add the stock and nutmeg, bring to the boil and simmer until the mushrooms are cooked, approx. 10 minutes.

Add the cream then remove from heat and blend until smooth. Serve with a dollop of cream and sprinkle of parsley and chives.

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