Prep 15 mins

Cook 30 mins

Serves 4-6

Difficulty 2

Pine mushroom soup with speck and sour cream

Pine mushroom soup with speck and sour cream

Prep 15 mins

Cook 30 mins

Serves 4-6

Difficulty 2

When pine mushrooms - also known as saffron milk caps - come into season, it’s time to pick, preserve and make soup. We could think of 1001 ways to use these beautiful mushrooms, but sometimes a simple soup with hot buttered toast showcases their flavour best.

25g butter

1 onion

50g pancetta or speck (fat only; serve any meat for the garnish), diced

1 large garlic clove, sliced

60ml dry white wine

1 tsp crushed black pepper

650g pine mushrooms, diced

1 litre (4 cups) chicken stock

Sour cream and sautéed pine mushrooms, and fried speck, to serve

1. Heat a large saucepan over medium heat. Add butter and speck fat and stir until melted, then add onion and garlic and stir over low heat until very tender (15 minutes).


2. Add flour and increase heat to medium, then stir to make a roux. The flour should be toasted well, but not burnt - when you find it starts to catch on the pan, add the wine and pepper and stir to combine. Add the stock about 1 cup at a time, stirring to incorporate the mixture well before adding the next lot. Bring to a simmer, then add mushrooms and simmer until they are tender (20 minutes).


3. Blend the soup with a hand-held blender and season well to taste. Ladle into bowls and add a dollop of sour cream to finish, some hot buttered toast on the side, and topped wth extra fried mushrooms and speck, or pancetta if desired.

INGREDIENTS

METHOD

Recipe by Lisa Featherby and image by Eatable.