Creamy Porcini Mushroom Soup
Ingredients
- 20 g Dried porcini mushrooms
- 1 litre Boiling water
- 100 g Button mushrooms
- 1 medium Onion
- 20 g Butter
- 20 g Plain flour
- 120 ml Dry white wine
- 200 g Double cream
- Handful Fresh flat leaf parsley (optional)
- To season to taste Salt and pepper (black or white)
Accompaniment
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Description
Easy soup with a lovely deep flavour from the Porcini. Good for lunch with crunchy bread or toast, but also makes a great starter.
Method
-
1
Pour the boiling water over the dried porcini and leave to soak for 20 minutes. Remove the soaked mushrooms with a slotted spoon and keep both the mushrooms and the liquid.
Peel the onion and chop finely. Clean the button mushrooms, chop off the end of the stalk and cut into quarters or slices.
Melt the butter in a large saucepan, add the onions and cook for 3-4 minutes with the lid on, until they start to soften. Add the mushrooms and cook for a further 2 -3 minutes, then add the flour and cook for a couple more minutes, stirring. Pour in the porcini liquid, wine and double cream whilst stirring. Add the porcini mushrooms, bring to the boil and then turn down the heat and simmer for about 10 minutes. Taste, then season to your liking.
With a stick blender, or in a liquidiser, blend the soup until smooth. Scatter over the parsley to serve (optional).
Chef's Tips
This can be made without the button mushrooms.
Great served with parmesan shavings instead of the parsley.
If you are feeling decadent, swirl a little more cream on the top just before serving. Add a dash of truffle oil if you have any!
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