Ingredients
Equipment
Method
- Before peeling or chopping, cut the giant puffball fully in half and inspect the interior. Use only a confidently identified specimen with fresh, uniformly white flesh and no internal mushroom structures. Do not use specimens with yellow, green, brown or dark areas.
- Remove the outer skin and any adhering soil. Dice the sound white flesh into pieces about 2 cm across, then weigh out 400 g.
- Heat the butter or olive oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes until softened, stirring regularly.
- Add the diced puffball, in batches if needed, and cook for 5–7 minutes, stirring gently, until it softens and reduces in volume. Some pieces may colour lightly; they do not all need to brown.
- Add the garlic and cook for about 30 seconds, stirring. Add the thyme sprig and pour in the stock.
- Bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the mushroom is thoroughly cooked and tender.
- Remove the thyme stem and take the pan off the heat. Blend all or part of the soup with an immersion blender, keeping the head submerged to avoid hot splashes. Alternatively, leave the soup chunky.
- Stir in the cream, if using. Return to a low heat and warm until hot throughout. Add a little extra stock if you prefer a thinner soup.
- Taste and season with salt and black pepper. Serve hot, finished with the optional parsley and croutons.
Notes
Identification: This recipe is for giant puffball (Calvatia gigantea), not unidentified round mushrooms. A white interior alone is not sufficient identification. If uncertain, have the specimen checked by an experienced mushroom identifier.
Freshness: The flesh must be uniformly white throughout. Do not use yellowing, darkening, powdery or deteriorating specimens. Cook the mushroom thoroughly.
Flavour: Giant puffball has a mild flavour. Start with a lightly salted stock so the thyme and garlic complement rather than overwhelm it.
Portions: Makes four starter portions or two generous lunch bowls. Serve with bread or a more substantial accompaniment for lunch.
Plant-based option: Use olive oil, vegetable stock and an unsweetened plant-based cooking cream, or omit the cream.
Storage: Cool promptly in shallow containers and refrigerate within two hours. Eat within 48 hours or freeze. Reheat only the portion needed, once, until steaming hot throughout.
Freezing: For the smoothest texture, freeze before adding the cream and add it when reheating.
