Not Cream of Mushroom Soup

Need

• The Soup

• 6 dried morel mushrooms, soaked in 50 grams boiling water
• 1 red onion peeled and halved
• 2 spring onions, roughly chopped
• 4 cloves garlic
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 400 Grams Swiss brown mushroom(s) roughly chopped (leave a few whole mushrooms out to be cooked later)
• 100 Grams white wine
• 1 Litre liquid vegetable stock
• 1 Tablespoon Umami Paste Recipe
• 1 Tablespoon miso (dark)
• pink salt flakes and pepper to taste BUY
• 50 Grams cashews

• Garlic and Thyme Oil

• 3 cloves garlic peeled and thinly sliced
• 1 Tablespoon fresh thyme leaves
• 3 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
• 1/2 Teaspoon black pepper

• The Rest

• 20 Grams butter BUY
• fresh thyme leaves, to garnish

Do

1  

To make the soup, soak dried morel mushrooms with boiling water for 30 minutes, until rehydrated. Set aside, retaining the liquid.

2  

Place red onion, spring onions, garlic and EVOO into the Thermomix bowl. Chop 4 sec/speed 6. Sauté 5 min/Varoma/speed 1. Add morel mushrooms, including the soaking water and mushrooms. Chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.

3  

Add wine, stock, umami, miso, salt and pepper and cook 20 min/100°C/speed 2. Add cashews and blend 2 min/speed 10.

4  

To make the garlic and thyme oil, place all ingredients in a small frypan over a medium heat, cook until garlic starts to brown at the edges. Remove from heat. Allow to infuse as it cools.

5  

Meanwhile, slice the remaining mushrooms, and fry in butter until nicely browned. (You can use EVOO for this if you are trying to keep this recipe vegan.)

6  

Serve soup with a drizzle of the garlic oil, a couple slices of mushroom and thyme leaves.

Served with

• Soft Buttermilk Rolls