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1
Pour 250 ml (just under 1/2 pt) of boiling water over the dried mushrooms.
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2
and leave for 20-30 mins to soak.
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3
Meanwhile, melt the butter in a saucepan and add the shallots.
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4
Cook gently for 3-4 mins until softened then add the garlic and continue to cook for a.few more minutes.
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5
Strain the dried mushrooms reserving the liquid and chop them finely then add them to the saucepan along with the fresh mushrooms.
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6
Cook for 5-7 mins until the mushrooms are cooked through.
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7
Now add the.Madeira and bring to the boil; let it bubble away until reduced by about.half.
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8
Then add the thyme, stock and the strained mushroom liquid.
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9
Bring to the boil reduce the heat and simmer very gently for 20 minutes.
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10
Remove from the heat and leave to cool for about 5 mins than transfer to a.
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11
blender and whiz until smooth (alternatively, use a hand blender.
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12
And blitz in the pan).
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13
Return the soup to the saucepan and heat gently.
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14
Taste and season with salt and freshly ground pepper then stir in the cream.
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15
If the soup is too thick,thin it down with a little milk.Cook over a gentle heat for 5-10 minutes.
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16
prepare the croutes.
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17
Preheat the grill to medium and arrange the Camembert on the slices of bread on a baking sheet.
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18
Put under the grill for 3-4 mins until the cheese is bubbling and golden.
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19
Serve the soup in bowls with a couple of cheesy croutes each and sprinkle.
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20
over the thyme leaves and freshly ground pepper.
