Soup
Wild mushroom cream soup with cold-smoked reindeer
A silky mushroom soup thickened with a little flour and finished with cream and cold-smoked reindeer, which brings all the salt it needs.
Instructions
Melt the butter in a large pot over medium heat and cook the onion until soft, then add the mushrooms and let them brown once their liquid has cooked away, about 10 minutes. Scatter over the flour, stir it out for a minute, then whisk in the stock a little at a time and simmer gently for 15 minutes.
Stir in the cream and the cold-smoked reindeer and grind in plenty of black pepper. Let it simmer 5 more minutes so the flavours settle. Taste before you add salt; the smoked reindeer brings a good deal of its own.
Tips
- A sprig of thyme or rosemary cooked with the onions and mushrooms adds another layer of depth.
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