Wild Mushroom Soup
Ingredients
25g dried porcini
25g butter
1 onion, finely chopped
1 garlic clove, sliced
Thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
1tbsp of mascarpone
Chives to serve
Method
Pour boiling water over dried porcini just to cover.
Heat the butter in a saucepan, then gently fry the onion, garlic and thyme for 5 mins until they start to brown.
Drain the porcini and save the juice, then add to the onion with all but a few of the mixed wild mushrooms. Leave to cook for 5 mins until they go soft.
Pour over the stock and the reserved juices, bring to the boil, simmer for 20 mins.
Stir in mascarpone, then simmer for a few minutes.
Blitz the soup with a hand blender or liquidiser.
Fry the few wild mushrooms you have saved with a knob of butter.
Scatter the fried wild mushrooms and chives over the soup to serve.
