Porcini Mushroom Soup

1. 1

   Soak the dried porcini mushrooms in 3/4 cup of cold water for 1 hour. Drain the mushrooms, reserving two whole mushrooms then roughly chop the rest. Reserve the soaking liquid.

2. 2

   Heat the butter in a deep saucepan and cook the potatoes for 2-3 mins. Add the onion and the chopped mushrooms and cook for a further 2-3 mins. Pour in the stock and reserved soaking liquid and bring to a boil. Reduce the heat and simmer for 15 mins.

3. 3

   Remove the pan from the heat, cool slightly then puree in a blender. Stir in the cream, reserving 2 tbsp for garnish. Add the lemon juice and season to taste with salt and freshly ground black pepper. Reheat to a low simmer.

4. 4

   Thinly slice the reserved mushrooms. Heat the oil in a small skillet and saute the mushrooms until crispy. Remove and drain on a paper towel. Serve the soup in warmed bowls garnished with the mushroom slices and a drizzle of the remaining cream. Garnish with the fresh herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.