Thai Mushroom Soup

This spicy mushrooms soup is a great way to use up a bonanza of autumn mushrooms which don't dry well . . .

200g Mixed wild mushrooms (eg ink caps and russulas)
600ml Home made stock
2 Thinly shredded chicken breasts
1 Stalk lemon grass (sliced thinly)
3cm Root ginger (peeled and shredded)
4 Spring onions
2 Red shredded, de-seeded, chillis (more or less to taste)
1 Bunch coriander
2 Limes
2 tbspns Thai Fish sauce
2 tbsns Thai red curry paste

Bring the stock to the boil, then cook the chicken for five minutes. Add all the other ingredients except the lime and coriander and simmer for three minutes. Meanwhile, zest and juice one lime and add to the soup. Taste, water down with boiling water if necessary and serve, garnished with chopped coriander and wedges of lime).

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Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
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Spiced Stuffed Mushrooms
St Georges Vol-au-Vents
Thai Mushroom Soup
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I wouldn’t normally send out a newsletter this early in the year, but the weather has been so unusual that several readers have written in with reports of unexpected finds . . . .

Thai Mushroom Soup

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