St. George’s Mushroom Soup is a delicious spring soup made with fresh St. George’s mushrooms, vegetable stock, white wine, garlic, onion and fresh parsley. It can be enjoyed with some fresh bread, and eaten as an appetizer or as a dinner.
St. George’s Mushrooms are one of the few edible mushrooms that appear in spring. St. George’s Mushrooms smell a bit of cucumber and flour. They grow mainly in fields, grass, and roadsides. The name comes from when it first appeared in the UK on St. George’s Day. The mushrooms have a cream-white color and are very meaty. Be sure to check if there are any worms inside the stem, and if necessary cut off the affected area.
St. George’s Mushroom Soup
- 1 tablespoon butter
- 1 pound (500 grams) St. George's Mushrooms
- 1 onion, diced
- 2 cloves garlic, finely chopped
- ⅝ cup (1.5 deciliters) white wine
- 2¼ cup (5 deciliters) vegetable stock
- 1 cup (2.5 deciliters) heavy cream
- 1 handful parsley, finely chopped
- Salt and pepper
- Brush the mushrooms clean and cut them into slices.
- In a large pot, melt butter over high heat.
- Add the mushrooms, onion, and garlic and sauté for about 6 minutes until the water has evaporated.
- Add white wine and let it cook for 5 more minutes until the white wine has evaporated.
- Add vegetable stock and heavy cream and bring to a gentle boil.
- Add finely chopped parsley and taste with salt and pepper.
Be sure to check out some of my other foraging recipes: