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Forest mushroom soup

Discover this creamy recipe with Debic Culinaire Végétop, shiitake and forest mushrooms — a rich, velvety dish full of earthy flavours.

Herbs Oils Spice Vegetable

Forest mushroom soup

Ferry van Daal

Ferry van Daal

Compass Group, Den Bosch, The Netherlands

Ingredients

Spring onion oil

1 spring onion

100 ml olive oil

Forest mushroom soup

1 white onion

1 head of garlic

200 g forest mushroom mix

2 sprig rosemary

Pepper

Salt

1.0 l water or vegetable stock

250 ml Debic Culinaire Végétop

Shiitake

200 g shiitake mushrooms

Olive oil

Decoration

110 g enoki mushrooms

10 spring chives

Debic products used

Culinaire Végétop 1L

Preparation

Spring onion oil

Briefly blanch the spring onion greens.

Cool in ice-cold water.

Blend with olive oil for about 20 minutes.

Strain through a filter or passing cloth to obtain a nice, smooth oil.

Forest mushroom soup

Chop an onion and garlic and place in a pan with olive oil.

Add the forest mushroom mix and rosemary and sauté everything together.

Season to taste with salt and pepper.

Deglaze with the vegetable stock and reduce.

Remove the rosemary stem.

Blend until smooth with a hand blender, adding Culinaire Végétop last.

Shiitake

Chop the shiitake and fry briefly in olive oil.

Season with salt and pepper.

Assembly

Place the shiitake mushrooms in the centre of the plate, add the forest mushroom soup.

Cut the enoki mushrooms and finely chop the chives.

Sprinkle these on.

Finally, drizzle the spring onion oil onto the soup.

Herbs Oils Spice Vegetable

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