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CREAM OF MUSHROOM SOUP WITH CRÈME FRAICHE
SERVES 15
45G DRIED PORCINI MUSHROOMS
450ML BOILING WATER
50g BUTTER
3 LARGE ONIONS, PEELED & CHOPPED
3 CLOVES GARLIC, CRUSHED
3 TBSP CHOPPED FRESH SAGE
2KG CHESTNUT OR MIXED FLAT/CHESTNUT MUSHROOMS, WIPED & CHOPPED
2.25LTR VEGETABLE STOCK
450ML CRÈME FRAICHE
SALT AND FRESHLY GROUND BLACK PEPPER
PINCH OF FRESHLY GRATED NUTMEG
- Place the dried porcini in a bowl, pour on the boiling water and leave to soak for 20 minutes. Strain the liquid and reserve. Chop and reserve the porcini.
- Melt half the butter in a saucepan, add the onion, porcini, garlic and sage and fry for 10 minutes until softened and lightly golden. Add the remaining butter, then add the fresh mushrooms increase the heat and stir fry until browned.
- Stir in the reserved porcini liquid and stock, bring to the boil, then cover and simmer gently for 20 minutes.Transfer to blender and puree until smooth.
- Return to the pan and stir in the crème fraiche, salt pepper and nutmeg to taste.