- 400g chestnut mushrooms
- 200g portobello mushrooms
- 2 onions
- 1 celery stick
- 1 leek
- 1 carrot
- 4 garlic cloves
- A handful of thyme, leaves only
- 1 vegetable stock cube
- 50g wild garlic
- 1 lemon
- 200g Cenarth brie
Prep: 20 mins | Cook: 45 mins
1. Slice the chestnut and portobello mushrooms into 1cm-thick slices. Pour 1 tbsp oil into a large pan and warm to a medium-high heat. When the pan is hot, add a third of the mushrooms. Season with a pinch of salt and pepper. Fry the mushrooms for 5-6 mins, stirring occasionally, till golden brown and tender. When the mushrooms are cooked, scoop them out into a bowl. Repeat with the remaining sliced mushrooms, frying in batches with an extra splash of oil, as needed.
2. While the mushrooms are cooking, peel and finely chop the onions. Trim the ends off the celery and finely chop it. Trim the root and woody greens off the leek and thinly slice it. Peel and finely chop the carrot. Peel and thinly slice the garlic cloves. Pick the thyme leaves off their sprigs and roughly chop them.
3. When the mushrooms are all cooked and in the bowl, pour 1 tbsp oil into the empty mushroom pan. Slide in the rest of the chopped veg and thyme leaves. Season the veg with a pinch of salt and pepper and fry for 8-10 mins, till soft.
4. Return most of the mushrooms to the veg (save a handful for later). Pour in 1 ltr hot water. Crumble in the stock cube and bring the pan to the boil. When the soup is simmering, reduce the heat, pop on a lid and gently cook for 20 mins. After 20 mins, use a hand-held blender to whizz the soup till smooth, or transfer to a blender and blitz.
5. While the soup simmers, pop the wild garlic into a small food processor. Grate in the lemon zest and squeeze in the juice. Pour 2 tbsp olive oil into the processor and add a good pinch of salt and pepper. Whizz into a green sauce, then pour into a bowl.
6. Chop the brie into 1cm chunks. Divide the soup between warm bowls. Top with the brie, the reserved mushrooms and drizzle with the wild garlic sauce.