@NorthernPowermouse which flavour soup would you like?
Wild Mushroom Soup.
Serves 4.
25g dried porcini mushrooms
250ml warm water
30ml olive oil
15g butter
2 leeks, finely sliced
2 shallots, roughly chopped
1 garlic clove, roughly chopped
125g fresh wild mushrooms
1.2 litres beef stock
2.5ml dried thyme
150ml double cream
Salt and freshly ground pepper
Sprigs of fresh thyme to garnish
I put in 2 huge leeks, four shallots, 1.5 garlic cloves, a whole pack of porcini dried mushrooms, white and chestnut mushrooms, GF stock, no dried thyme as didn't have any, no fresh thyme. Eating it now, delicious.
Put the dried porcini in a bowl, add the warm water and leave to soak for 20 to 30 minutes. Lift out of the liquid and squeeze to remove as much of the soaking liquid as possible. Strain off the liquid and reserve to use later. Finely chop the porcini. (I pour the water from the mushrooms through a sieve into another bowl and then use my knuckles to push out any more liquid.)
Heat the oil and butter in a large saucepan until foaming. Add the leeks, shallots and garlic and cook gently for about five minutes, stirring frequently, until soft but not coloured.
Chop or slice the fresh mushrooms and add to the pan. Stir over the medium heat for a few minutes until they begin to soften. Pour in the beef stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and Salt and pepper. . Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally
Pour about 3/4 of the soup into a food processor or blender and process until smooth. Return to the soup remaining in the pan, stir in the double cream and heat through. Check the consistency, adding more stock a lot of the soup is too thick. Adjust the seasoning if wished serve hot, garnished with fresh thyme.