Components
- 25g dried porcini (ceps)
- 50g butter
- 1 onion, finely chopped
- 1 garlic clove, sliced
- thyme sprigs
- 400g mixed wild mushrooms
- 850ml vegetable stock
- 200ml bath crème fraîche
- 4 slices white bread, about 100g, cubed
- chives and truffle oil, to wait on
System
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STEP 1
Bring a kettle to the boil, then pour the water over the dried porcini honest to quilt. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 minutes till softened and beginning to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook dinner for 5 minutes till they scuttle limp.
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STEP 2
Pour over the stock and the reserved juices, raise to the boil, then simmer for 20 minutes. Roam in crème fraîche, then simmer for a puny while extra. Blitz the soup with a hand blender or liquidiser, inch via a spirited sieve, then space apart.
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STEP 3
Heat the final butter in a frying pan, fry the bread cubes till golden, then drain on kitchen paper. To wait on, heat the soup and froth up with a hand blender, in case you want. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.