Wild Forest Mushroom Chowder with Brown Soda Bread Bowls

From Raglan Road-Disney Serves 4

Wild Forest Mushroom Chowder with Brown Soda Bread Bowls

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  • Prep Time


  • Total Time


  • Servings



  • Wild Forest Mushroom Chowder:

  • 2

    tsp olive oil

  • 125

    g/4½ oz butter, diced (at room temperature)

  • 150

    g/5 oz onion, finely chopped

  • 1

    garlic clove, crushed

  • 550

    g/1¼ lb forest mushrooms, chopped (such as chanterelle, oyster and shiitake)

  • 120

    ml/4 fl oz white wine

  • 900

    ml/1½ pints vegetable stock or water

  • 150

    ml/ ¼ pint cream

  • salt and freshly ground black pepper

  • torn flat-leaf parsley, to garnish.

  • Brown Bread Bowls:

  • 350

    g/12oz wholemeal flour

  • 50

    g/2oz plain flour

  • 50

    g/2oz porridge oats

  • 2

    level tsp bread soda

  • 1

    tsp salt

  • 500

    about 500ml/18fl oz buttermilk


Wild Forest Mushroom Chowder: Heat a heavy-based pan and add the olive oil and a knob of the butter. Once the butter is foaming, tip in the onion, garlic and mushrooms and cook slowly for 4-5 minutes until tender but not coloured. Take out and reserve some of the mushroom mixture to garnish. Add the wine to the pan and allow to evaporate until reduced by half, then season to taste. Add the vegetable stock or water, stirring to combine and bring to the boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavours have had the chance to infuse. Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor or liquidiser and whizz to a purée. To serve: remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls or Brown Soda Bread Bowls, then garnish with the reserved mushrooms and the torn flat-leaf parsley. Brown Bread Bowls: Preheat the oven to 170C/325F/Gas Mark 3. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl. Make a well in the centre. Next pour in the buttermilk and using a large spoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly dust the insides of four heatproof serving bowls. Divide one quantity of my brown bread into four and drop into the bowls, then bake for 50 minutes to 1 hour until well risen and golden brown. Leave to cool, then cut off the tops and scoop out the insides, leaving a layer of bread from the crust before ladling in the soup to serve.


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