Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Prep:30 mins
Serves 4
25g dried porcini (ceps)50g butter1 onion, finely chopped1 garlic clove, slicedthyme sprigs400g mixed wild mushrooms850ml vegetable stock200ml tub crème fraîche4 slices white bread, about 100g, cubed chives and truffle oil, to serve
STEP 1Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.STEP 2Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.STEP 3Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
