The Ultimate Foraged Mushroom Soup Recipe

Grab a packet of porcini risotto rice.

Use mushroom stock cubes for flavor.

Foraged sep mushrooms are the main ingredient.

Rehydrate dehydrated porcini mushrooms in warm water to create mushroom stock.

Melt a knob of salty butter in a pan.

Add diced onion and sliced garlic to the butter to flavor it.

Add half a stick of diced celery to the onions and garlic in the pan.

Clean and slice the sep mushrooms, keeping some for garnish.

Add the sliced sep mushrooms and button mushrooms to the pan with the onions and garlic.

Cook the vegetables down to concentrate the flavors and remove moisture.

Add half a bag of risotto rice to the pan and stir to combine.

Pour in the rehydrated porcini liquid and add the rehydrated porcini mushrooms.

Season with salt and white pepper.

Dissolve the mushroom stock cube in hot water and add to the soup.

Add enough water to ensure the rice cooks and the soup remains liquid.

Cook the soup for 10-20 minutes until the rice is soft.

Blend the soup until creamy and top with prepared hedgehog mushrooms.

Equipment Needed

Allergens