From the British magasine 'Olive'.
We really liked this soup.
Serves 8
1 1/2 pound fresh field mushrooms or chestnut mushrooms (I used brown chantarelles)
olive oil (I used canola oil)
1 oz butter
3 finely chopped shallots
1 garlic clove, crushed
4 sprigs thyme (I used 1 heaping teaspoon of dried thyme instead)
1/2 cup dried porcini
1 cup hot water
6 cups chicken or vegetable stock (I used vegetable stock)
3-4 Tbsp creme fraiche or sour cream
*A few sprigs of flat leaf parsley
Clean and slice the mushrooms.
Soften the dried porcini in hot water, about 20 to 30 minutes.
Fry the mushrooms in 2 Tbsp oil and the butter until lightly browned.
Add the shallots and garlic, and add the thyme sprigs. Fry until softened.
Add the soaked mushrooms and the soaking water.
Pour into the stock, bring to a boil and simmer for 10 minutes.
Ladle soup into a food processor and whizz, in batches, until smooth - but retaining a little texture.
Pour soup back into casserole, reheat the soup and add the creme fraiche or sour cream.
OBS: If you use sour cream, do not bring the soup back to a boild because the sour cream can separate.
Add salt and pepper to taste before serving.
*Decorate with chopped flat leaf parsley
We really liked this soup.
Serves 8
1 1/2 pound fresh field mushrooms or chestnut mushrooms (I used brown chantarelles)
olive oil (I used canola oil)
1 oz butter
3 finely chopped shallots
1 garlic clove, crushed
4 sprigs thyme (I used 1 heaping teaspoon of dried thyme instead)
1/2 cup dried porcini
1 cup hot water
6 cups chicken or vegetable stock (I used vegetable stock)
3-4 Tbsp creme fraiche or sour cream
*A few sprigs of flat leaf parsley
Clean and slice the mushrooms.
Soften the dried porcini in hot water, about 20 to 30 minutes.
Fry the mushrooms in 2 Tbsp oil and the butter until lightly browned.
Add the shallots and garlic, and add the thyme sprigs. Fry until softened.
Add the soaked mushrooms and the soaking water.
Pour into the stock, bring to a boil and simmer for 10 minutes.
Ladle soup into a food processor and whizz, in batches, until smooth - but retaining a little texture.
Pour soup back into casserole, reheat the soup and add the creme fraiche or sour cream.
OBS: If you use sour cream, do not bring the soup back to a boild because the sour cream can separate.
Add salt and pepper to taste before serving.
*Decorate with chopped flat leaf parsley