Wild Mushroom Soup made with dried porcini mushrooms, garlic, vegetable stock, leeks, shallots, cream, black pepper and thyme. Wild mushrooms are expensive, but dried porcini have an intense flavour, so only a small quantity is needed.
- 2 cups dried porcini mushrooms
- 2 tbsp olive oil
- 1 tbsp butter
- 2 leeks, thinly sliced
- 2 shallots, roughly chopped
- 1 garlic clove, roughly chopped
- 8 oz fresh wild mushrooms
- 5 cups vegetable stock
- 1/2 tsp dried thyme
- 150 ml cup double cream
- salt and freshly ground black pepper
- sprigs of fresh thyme, to garnish
Put the dried porcini in a bowl, add 250 ml cup warm water and leave to soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not coloured.
Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. A Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan, stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.
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