Cream of Mushroom Soup with Porcini's

Cream of Mushroom Soup with Porcini's
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Makes 4-5 portions
  • 800g cremini mushrooms
  • about 1/2 cup of dried porcini mushrooms (soak in 250ml hot water for 30 mins)
  • 1 med. red onion, very finely chopped
  • 700ml chicken or vegetable stock
  • 200ml single cream
  • 2 tbsp butter + 1 tbsp olive oil
  • 1/2 small lemon
  • 1 clove of garlic, finely chopped
  • A few large sprigs of thyme, leaves finely chopped
  • Some cornflour to thicken
  • Salt and black pepper to season
1. Chop cremini mushrooms very finely. Heat the butter and olive oil in a large deep frying pan. Fry the mushrooms over a low heat for approx.20 mins. Once most of the water has evaporated turn up the heat and continue frying till mushrooms take on a nice golden colour.
2. Add the onion and garlic to the pan and fry gently till onions are soft.
3. Drain the porcini through a paper towel lined sieve reserving the water. Chop mushrooms into large chunks, then add to the pan along with the thyme.
4. Fry for a few minutes then sprinkle with a little lemon juice.
5. Pour the stock and mushroom water into the pan, cover, then simmer the soup gently for approx. 15mins. Add the cream and continue to simmer gently for a further 5 mins.
6. Once it's cooked, blend the soup in batches. You can blend the whole soup till it's completely smooth or just blend half, as i do.
7. Place back on the heat, taste for seasoning then add enough cornflour to thicken the soup slightly.
8. Serve sprinkled with a few young thyme leaves.

Cream of Mushroom Soup with Porcini's

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This recipe was uploaded by Allora Andiamo

 
 
A lovely rich and creamy soup with a strong mushroom flavour. I'll sometimes serve this as a first course, topped with grilled parmesan crostini. It also makes a nice lunch dish served with some plain crusty bread.

Method


1. Chop cremini mushrooms very finely. Heat the butter and olive oil in a large deep frying pan. Fry the mushrooms over a low heat for approx.20 mins. Once most of the water has evaporated turn up the heat and continue frying till mushrooms take on a nice golden colour.
2. Add the onion and garlic to the pan and fry gently till onions are soft.
3. Drain the porcini through a paper towel lined sieve reserving the water. Chop mushrooms into large chunks, then add to the pan along with the thyme.
4. Fry for a few minutes then sprinkle with a little lemon juice.
5. Pour the stock and mushroom water into the pan, cover, then simmer the soup gently for approx. 15mins. Add the cream and continue to simmer gently for a further 5 mins.
6. Once it's cooked, blend the soup in batches. You can blend the whole soup till it's completely smooth or just blend half, as i do.
7. Place back on the heat, taste for seasoning then add enough cornflour to thicken the soup slightly.
8. Serve sprinkled with a few young thyme leaves.
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