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Wild mushrooms are expensive, but dried
porcini have an intense flavor, so only a small quantity is needed.
Ingredients
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dried porcini mushrooms - 30g
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garlic - 1 clove, chopped
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leeks - 2, sliced
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shallots - 2, chopped
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dried thyme - 1 tsp
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fresh wild mushroom - 250g
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vegetables stock - 1.2 liters
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olive oil - 3 tbsp
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double cream - 150ml
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butter - 2 tbsp
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ground black pepper and salt
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sprigs of fresh thyme - to garnish
Method
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Put the dried porcini in a bowl,
add 250ml water and leave to soak for 30 minutes. Squeeze out
the liquid as much as possible over the bowl, reserve the liquid
to use later. Chopped the porcini.
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Heat the oil and butter in a pan , add
the garlic, shallots, and leeks, cook gently for 5 minutes, stirring
frequently until softened.
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Chop the fresh mushrooms and add to
the pan. Stir over a medium heat for 3 minutes until they begin to
soften.
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Pour in the stock and bring to boil.
Add the porcini, soaking liquid, thyme, and season with pepper and
salt.
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Lower the heat, half cover the pan and
simmer gently for 30 minutes, stirring occasionally.
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Pour three-quarters of the soup into a
blender and process until smooth. Return the processed soup to the
remaining soup in the pan, stir in the cream and heat through.
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Season with pepper and salt, serve
hot, garnished with thyme sprigs. Serves 5.
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