Ingredients
- 750g chestnut mushrooms
- 200g oyster mushrooms, to top
- 5 garlic cloves
- 2 shallots
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 150ml white wine
- 1 tbsp plain flour
- 500ml Freja’s Chicken bone broth
- 1 tsp miso paste
- 200g pancetta, to top
- 200ml double cream
- Handful fresh parsley
- Chilli flakes for garnish (optional)
Method
- Warm the butter + oil in a pan over medium-high heat. Finely dice the shallots and sauté for 5 minutes until softened.
- Slice the chestnut mushrooms, add with a big pinch of salt, and cook 10 minutes to draw out moisture.
- Add garlic and thyme, fry until fragrant. Deglaze with white wine and simmer until almost evaporated.
- Stir in the flour, cook for 2 minutes. Gradually stir in the 500ml bone broth, mixing well.
- Stir in the miso paste, then simmer 10–15 minutes over medium-low until slightly thickened.
- Add the cream, stir, and adjust seasoning to taste.
- Tear the oyster mushrooms into strips and fry separately in a hot oiled pan until crispy.
- Fry the pancetta until crispy in the same pan.
- Ladle soup into bowls, top with oyster mushrooms, pancetta parsley, a swirl of coconut milk or cream.
- Serve with buttered sourdough and enjoy!