As I started to make this soup, I was wondering if it would turn out to be a waste of perfectly delicious Porcini mushrooms. Turns out that this combination of ingredients was a winner though, and it’s earned a place in my list of favourite soups. Along with my butternut squash and Widow’s soup, this has hit my soup button in all the right places. It has also caressed my foodie satisfaction button because I made it up as I went along 🙂 Enjoy!
You will need:
– 1 can artichoke hearts, drained and chopped roughly
– 1 small to medium sweet onions, diced
– a handful of Porcini mushrooms which have been soaking in water for a minimum of 20 minutes (to overnight; I prefer this option). KEEP THE LIQUID, this is magical mushroom water that will give your soup a super delicious taste!
– 1 cup red wine
– 100ml single cream (optional)
– 200ml vegetable stock
Cook the onions in half of the wine until they are soft and translucent. Add the chopped artichoke hearts and continue stirring for 2 minutes, adding the rest of the wine as it evaporates.
Add the mushrooms, mushroom water (be careful to avoid any sediment at the bottom of your bowl), water and stock. Bring to the boil, then lower the heat and let it simmer for 20 minutes.
Following this, use a handheld blender or liquidiser to blend your soup. Add salt and pepper to taste at this point and return to the hob. If it is too watery, add arrowroot (low carb option) or cornflour dissolved in a small amount of water to thicken it.
Add the cream and let it simmer for a further few minutes. If you’re planning on freezing your soup, refrain from adding cream. You will be able to add it later whilst reheating.
Serve piping hot.. mmmm!