Looking for a new soup recipe? Try this venison soup with mushrooms, it's an easy and mouthwatering comforting dish perfect for winter.
Difficulty
Intermediate
Total Time
1H 10MIN
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
Looking for a new soup recipe? Try this venison soup with mushrooms, it's an easy and mouthwatering comforting dish perfect for winter.
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.
