Mushroom Soup
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- 30g packet dried porcini mushrooms
- 25g butter
- 1 medium onion, chopped
- 1 clove garlic, grated
- 900g mixed mushrooms, save a few for garnish
- 250g brown chestnut mushrooms, quartered
- Salt and black pepper
- 500ml vegetable stock
- 250ml porcini liquid (from soaking the porcini)
- Makes 1 litre.
To finish:
- Few saved mushrooms (from above) sautéed in a little butter
- Double cream
- Truffle oil
- Chopped parsley
- Pour warm water over the porcini mushrooms and leave for 30 minutes to rehydrate. Melt the butter in an AGA Cast-Iron Casserole and gently fry off the onion and garlic on the simmering plate until transparent, but not browned. Add the mixed and chestnut mushrooms, season and cook for 3-4 minutes. Drain the porcini mushrooms, reserving the liquid, and add these to the casserole. Pour in the vegetable stock and the porcini liquid.
- Bring the contents to the boil, simmer for 5 minutes and add more water if necessary. Transfer to the simmering oven for 30-40 minutes until the mushrooms are tender. Allow the soup to cool before placing in a food processor – you may need to do this in two batches – whizz until very smooth.
- Reheat the soup, at the same time sauté the reserved mushrooms in a little butter until golden. Serve with a swirl of cream, topped with a sautéed mushroom. Drizzle with truffle oil and scatter with chopped parsley.
Variations:
- Add a splash of dry sherry for special occasions.
- To make this vegan, substitute the butter for rape seed oil and remove the cream or use a vegan alternative.
