Monroe's Wild Mushroom Soup

This is my friend and fellow mushroom forager Monroe's wild mushroom soup recipe, and I think it's absolutely divine! Give it a try, you won't be disappointed!

INGREDIENTS

Dried Enoki mushrooms

Fresh Porcini mushrooms

White button mushrooms

Shimeji mushrooms

Portabellini mushrooms

Onion

Chicken stock

Flour 

Garlic

Chilli flakes

Butter

Pepper

METHOD

1. Soak the Enoki mushrooms in boiled water for about 4 hours

2. Cut their stems off and cut into pieces

3. Cut the other mushrooms you are using into pieces

4. Put the mushrooms in a large pot with 1 TBS of olive oil, fry on slow heat, stir every few 

    minutes

5. Add a little bit of garlic and chilli flakes to taste

6. When they are soft stir in 2 TBS butter and let it melt, stir well

7. In the meantime, boil water and add one vegetable stock block to 500 ml water*

8. Add 2 TBS of flour and stir with the mushrooms, now add the stock and bring to a slow boil

9. Simmer on low heat for about 10 minutes

10. Now add half a tub of cream and simmer for about 3 minutes - don't boil; add ground black pepper and let it stand for a few minutes to let the flavour develop

NOTES:

You can use any mushrooms you prefer and don't necessarily have to use wild mushrooms. Or you can just use any suitable wild mushrooms for this recipe. 

*Preferably use the liquid stock if you can, e.g. Ina Paarman