Robin's Recipes: Bonfire Boy Wild Mushroom Soup

Warm, earthy and full of autumnal depth, this Wild Mushroom Soup is lifted with a splash of Harvey’s Bonfire Boy, adding a subtle smokiness that pairs perfectly with foraged flavours.

Ingredients:

• A good-sized tray of Wild Mushrooms (Cleaned & Chopped)
• 1 Large knob of Butter
• 1 Large Onion(Chopped)
• 1 Stick of Celery (Chopped)
• 2 Cloves of Garlic (Crushed)
• 1 Teaspoon Thyme (Chopped)
• 1 Teaspoon Oregano (Chopped)
• 2 Pints Chicken Stock
• 1/2 Pint Double Cream
• 1/4 Pint Harvey’s Bonfire Boy
• Salt & Pepper

Method:

1. Sauté the mushrooms in butter until they begin to soften, then add the onions, garlic, celery and herbs. Cook until everything is tender and fragrant.
2. Pour in the stock and a generous splash of Bonfire Boy, then simmer gently for 5 minutes.
3. Blend until smooth.
4. Return to the pan, stir through the cream, and warm gently.
5. Season to taste.
6. Serve with plenty of crusty bread and butter.

Best enjoyed along with a lovely glass of Bonfire Boy!

Thank you to Robin for yet another delicious recipe!