Alastair Hendy's Wild Mushroom Soup
Over a year ago
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Ingredients
- 15g dried porcini mushrooms (about 4 pieces)
- 700g mixed medium field or chestnut mushrooms, sliced
- 2 tbsp olive oil
- 30g butter
- 3 shallots, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- Leaves from 4 sprigs thyme
- Sea salt and black pepper
- 1.5 litres good vegetable or chicken stock
- 2-3 tbsp creme fraiche
Accompaniment
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Method
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1
Soak the dried mushrooms in 200ml cold water until soft. In a large pan, fry the sliced fresh mushrooms in the oil and butter until softened, 3-4 minutes.
Add the shallots, garlic and thyme, season and fry until softened, about 2 minutes more. Add the soaked porcini and their soaking water. Pour in the stock, bring to a bubble and simmer for 10 minutes.
Ladle the chunky mixture into a processor and then whiz, in batches, until fairly smooth but retaining a little texture. Stir in the crème fraîche and reheat before serving.
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