I love mushrooms of all types and what’s better to do when it’s cold and you have mushrooms? Mushroom Soup of course. I found this recipe here and must say that it was easy to make and one of the tastiest mushroom soups we ever ate.
Preparation : 30 min
Cooking: 40 Min
Ingredients:
25g dried porcini (ceps)
50g butter
1 onion , finely chopped
1 garlic clove , sliced
thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
200ml tub crème fraîche
4 slices white bread , about 100g, cubed
chives and truffle oil, to serve
Method
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
