A winter favourite, this comforting mushroom soup is speedily prepared on the stove. A combination of portobellini, shimeji and shiitake mushrooms add levels of flavour while store-bought tortellini pasta gives the soup body.
4 tablespoons fresh thyme leaves plus extra for garnish
Sea salt and black pepper
150ml dry white wine
1 litre of chicken or vegetable stock
2 good quality chicken or mushroom stock cubes
250ml cream
150ml plain yoghurt, plus extra for serving
250g mushroom tortellini
Directions
Set aside a few of the prettiest mushrooms to garnish the soup and roughly chop the rest. Warm 20ml of olive oil in a casserole pot and sauté the whole mushrooms over medium heat until gently browned and cooked through. Set aside until needed. Add another 20ml of olive oil and sauté the diced shallot until soft and translucent. Increase the heat to high, add in the chopped mushrooms and fry until soft. Scatter in the thyme leaves and season generously with black pepper and a little salt. Deglaze the casserole with the white wine and pour in the chicken stock. Crumble in the stock cubes and stir to dissolve. Remove the soup from the heat and use an immersion or stick blender to purée the soup. Stir through the cream and plain yoghurt and leave the soup to simmer over low heat for 10 minutes. Meanwhile, cook the tortellini according to the packet instructions. Once cooked, drain the tortellini and add to the mushroom soup, stirring the pasta through.
To serve, dish into soup bowls and garnish with a swirl of plain yoghurt, the additional whole mushrooms and a scattering of thyme leaves.
Artist : Alto Team
A winter favourite, this comforting mushroom soup is speedily prepared on the stove. A combination of portobellini, shimeji and shiitake mushrooms add levels of flavour while store-bought tortellini pasta gives the soup body.
