Soup recipe for 4 people, takes only 40 mins; recipe has porcini, butter, onion, garlic clove, thyme, mushroom, vegetable stock, creme fraiche, white bread and chive.
Creamy mushroom soup
Course: Soup
Servings
4
servings
Prep time
30 mins
Ingredients
- Garlic Clove: 1 garlic clove, sliced
- Onion: 1 onion, finely chopped
- Vegetable Stock: 850ml vegetable stock
- White Bread: 4 slices white bread, about 100g, cubed
- Butter: 50g butter
- Chive: chives and truffle oil, to serve
- Thyme: thyme sprigs
- Creme Fraiche: 200ml tub creme fraiche
- Mushroom: 400g mixed wild mushrooms
- Porcini: 25g dried porcini (ceps)
Directions
- 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 creme fraiche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- 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 croutons and chives and drizzle with truffle oil.
