Mushroom Soup

1. 1

   Soak the porcini in 250ml of boiling water for 25mins.

2. 2

   Then separate the stock and mushrooms.

3. 3

   Keep the stock and chop the porcini.

4. 4

   Melt the butter in a pan on a medium to low heat.

5. 5

   Add the shallots, garlic and carrots to the pan and cook gently for 2-3mins.

6. 6

   Add the coriander and all the mushrooms, cooking for another 2-3mins.

7. 7

   Use a little bit of the vegetable stock to deglaze the pan.

8. 8

   Then add in the porcini stock, tomato puree and vegetable stock.

9. 9

   Season then bring up heat until the liquid begins to bubble.

10. 10

    Cook for about 30-35mins on a low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.