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

  1. Warm the butter + oil in a pan over medium-high heat. Finely dice the shallots and sauté for 5 minutes until softened.
  2. Slice the chestnut mushrooms, add with a big pinch of salt, and cook 10 minutes to draw out moisture.
  3. Add garlic and thyme, fry until fragrant. Deglaze with white wine and simmer until almost evaporated.
  4. Stir in the flour, cook for 2 minutes. Gradually stir in the 500ml bone broth, mixing well.
  5. Stir in the miso paste, then simmer 10–15 minutes over medium-low until slightly thickened.
  6. Add the cream, stir, and adjust seasoning to taste.
  7. Tear the oyster mushrooms into strips and fry separately in a hot oiled pan until crispy.
  8. Fry the pancetta until crispy in the same pan.
  9. Ladle soup into bowls, top with oyster mushrooms, pancetta parsley, a swirl of coconut milk or cream.
  10. Serve with buttered sourdough and enjoy!