Venison Soup with Mushrooms

Looking for a new soup recipe? Try this venison soup with mushrooms, it's an easy and mouthwatering comforting dish perfect for winter.

01 October, 2018

1 HR 10 MIN

Oil

3 tbsp

Venison

450 g, steaks, cut into cube

Bacon

2 rashers, chopped

Onion

1, finely chopped

Carrots

1, finely chopped

Garlic

1 clove, chopped

All purpose flour

1 tbsp

Venison stock

750 ml (beef stock)

White wine

250 ml

Bay

2 leaves

Thyme

2 tsp, dried

Butter

2 tbsp

Porcini mushrooms

150 g, fresh

Mushrooms

150 g ceps, 150 g, chanterelles, fresh, cleaned and chopped

Bread

2 slices, white, stale, cut into cubes

Cream

250 ml, 30 % fat

Sour cream

4 tsp, to serve

Preparation

Heat the oil in a large pan and brown the venison pieces on all sides.
Remove the meat from the pan and set aside.
Gently cook the bacon in the pan until the fat starts to run then add the onion, carrot and garlic and cook gently until the vegetables are soft.
Sprinkle over the flour, cook for 1 minute then gradually add the stock and the wine.
And the bay leaves and thyme, bring to a boil, season with salt and pepper and let simmer for 30 minutes.
Heat the butter in a frying pan and gently cook the ceps and chanterelles until lightly browned then transfer them to the pan with the venison and cook for 15 more minutes.
Reheat the frying pan you used to cook the mushrooms and fry the bread cubes until golden brown.
Stir the cream into the soup, check the seasoning and serve with the fried bread scattered over and the sour cream on top.