Venison Soup with Mushrooms
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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
ingredients
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
How to make a delicious venison soup with mushrooms
- 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.
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