msav
04-11-2010, 05:58 PM
This is a favorite of mine, but it is a bit of work, so I usually only make it a couple of times a year.
Ingredients
- 25g/1 oz/2 Cups Dried Porcini Mushrooms
- 30ml/2 tbsp Olive Oil
- 15g/ .5 oz/1 tbsp butter
- 2 Leeks, thinly sliced (Optoinal)
- 2 Shallots, Roughly Chopped (Can substitute Green Onion)
- 1 Garlic Clove, Roughly Chopped
- 225g/8 oz/3 Cups Fresh Wild Mushrooms (I use a combination of standard fresh, portabello, & Oyster Mushrooms)
- about 1.2 Litres/2 Pints/5 Cups Beef Stock
- 2.5 ml/ .5 tsp dried Thyme
- 150 ml/ .25 pint/ .66 cup double cream
- Salt and Freshly Ground Black Pepper
- Fresh Thyme Sprigs to Garnish
1. Put the dried porcini in a bowl, add 1 cup of warm water and leave to soakabout 30 mins. Lift out of the liquid, and squeeze over the bowl to remove as much of the liquid as possible. Strain all of the liquid and reserve to use later. Finely chop the porcini.
2. Heat the oil and butter in a large sauce pan until foaming. Add the sliced leeks, chopped Shallots, and garlic and cook gently for about 5 mins, stirring frequently, until softened but not coloured.
3. Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to a boil. Add the porcini, soaking liquid, dried thyme, and salt and pepper. Loer the heat, half cover the pan, and simmer gently for 30 minutes, stirring occassionally.
4. Pour about 3/4 of the soup into a blender or food processor. (Becareful that your blender has alot of capacity, otherwise you will end up wearing hot soup - Not Fun, trust me) and process until smooth. Return to the soup remaining in the pan, stir in the cream, and heat through. Check the consistency and add more stock if the soup is too thick. Taste for seasoning. Serve Hot, garnished with some thyme sprigs.
Enjoy Everyone.
Ingredients
- 25g/1 oz/2 Cups Dried Porcini Mushrooms
- 30ml/2 tbsp Olive Oil
- 15g/ .5 oz/1 tbsp butter
- 2 Leeks, thinly sliced (Optoinal)
- 2 Shallots, Roughly Chopped (Can substitute Green Onion)
- 1 Garlic Clove, Roughly Chopped
- 225g/8 oz/3 Cups Fresh Wild Mushrooms (I use a combination of standard fresh, portabello, & Oyster Mushrooms)
- about 1.2 Litres/2 Pints/5 Cups Beef Stock
- 2.5 ml/ .5 tsp dried Thyme
- 150 ml/ .25 pint/ .66 cup double cream
- Salt and Freshly Ground Black Pepper
- Fresh Thyme Sprigs to Garnish
1. Put the dried porcini in a bowl, add 1 cup of warm water and leave to soakabout 30 mins. Lift out of the liquid, and squeeze over the bowl to remove as much of the liquid as possible. Strain all of the liquid and reserve to use later. Finely chop the porcini.
2. Heat the oil and butter in a large sauce pan until foaming. Add the sliced leeks, chopped Shallots, and garlic and cook gently for about 5 mins, stirring frequently, until softened but not coloured.
3. Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to a boil. Add the porcini, soaking liquid, dried thyme, and salt and pepper. Loer the heat, half cover the pan, and simmer gently for 30 minutes, stirring occassionally.
4. Pour about 3/4 of the soup into a blender or food processor. (Becareful that your blender has alot of capacity, otherwise you will end up wearing hot soup - Not Fun, trust me) and process until smooth. Return to the soup remaining in the pan, stir in the cream, and heat through. Check the consistency and add more stock if the soup is too thick. Taste for seasoning. Serve Hot, garnished with some thyme sprigs.
Enjoy Everyone.