Mushroom soup

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

1. 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.
2. 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.

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