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1
Bring 1 liter of water to a boil.
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2
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let them rehydrate for 15 minutes.
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3
Drain and keep the water to dilute the bouillon cube.
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4
Wash and brush the fresh porcini mushrooms. Set 2-3 (according to their size) mushrooms aside for decoration and cut the rest.
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5
Heat the butter in a pan and the diced shallot for 3-4 minutes.
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6
Add the fresh porcini mushrooms, the dried mushrooms, thyme, and bay leaves. Mix and cook for 4-5 minutes.
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7
Add the glass of white wine and stir.
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8
After letting it cook for 2/3 minutes, add the broth.
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9
Bring to a boil, add salt (be aware that the broth can be already salty), cover, and let cook for 25 minutes.
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10
In the blender bowl, add the mushrooms and gradually add the broth and cream until the desired texture is obtained. Adjust the quantity of cream depending on the consistency of the soup.
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11
Blend for 5 minutes until the soup is smooth.
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12
Check the seasoning and adjust to your taste.
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13
Dry roast hazelnuts in a pan, set aside.
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14
Slice the 2-3 fresh procini mushrooms previously set aside.
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15
In another pan, pour 1 tablespoon of olive oil and saute the sliced mushrooms. Place them on a paper towel to absorb the excess fat.
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16
Distribute the soup on the plates. Gently drop the sliced porcini mushrooms in the centre and sprinkle with crushed hazelnuts. You can also add some spring onions or chives.
