This mushroom and thyme soup, with caramelised golden chanterelles, recipe is the first course of my six-course autumnal supper club menu, put on at Stanley Arts, South Norwood, in its quirky little ‘living room’ at the back of the courtyard. The soup is a warming start full of mushroom flavour, including some help from porcini powder, in a concoction that has been mulling away, developing its flavours at length. In contrast, the topping holds some quickly fried wild golden chanterelles in honey, brightening up the dish and bringing out some more delicate flavours.
Serves 6
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1 onion, peeled
1 tbsp olive oil
3 tbsp butter
1 garlic clove, chopped
400g flat mushrooms, chopped
1 tsp porcini powder
150ml red wine
1.2 lt water
200g peeled Maris Piper potatoes, chopped
1 tbsp fresh thyme leaves
1 tbsp freshly chopped sage
200g golden chanterelles
2 tbsp honey
sea salt and black pepper
flat leaf parsley, for garnish
Quarter the onion and place on a preheated griddle pan. Griddle for 10-15 mins, turning the quarters every 3-4 mins, until the onion is charred and black. In a large saucepan, heat the oil and 1 tbsp of butter. When the butter has melted, mix in the garlic and onion and sauté on low for 5 mins. Add the mushrooms and mushroom powder, and sauté, stirring occasionally for 5-6 mins, until the mushrooms are cooked. Stir in the red wine and bring to the boil. Simmer for 2 mins, then add the water, potatoes, thyme and sage. Season with salt and pepper, then bring to the boil. Simmer for 20 mins. Using a stick blender, blend the soup into a smooth consistency. Simmer until needed.
In a frying pan, melt the remaining butter and add the golden chanterelle mushrooms. Fry for 3 mins, then stir in the honey. Cook on low for 2 mins. Divide the soup between six teacups or small bowls, then top with the honeyed mushrooms.
Sprinkle with pink peppercorns and parsley, and serve.
