A clever blend of chestnut mushrooms and earthy dried mushrooms gives this soup a complex and delicious flavour. A small dash of cream adds a silky smooth texture that will delight and satisfy the pickiest of mushroom soup lovers.
500g/6cupscrimini mushrooms or mushrooms of your choice
1.5litres/6cupsvegetable or chicken stock
4-6sprigsfresh thyme, leaves only or ½ tsp dried thyme
125ml/1/2cupdouble cream/heavy cream
salt to taste
Instructions
Soak dried porcini mushrooms in a cup of boiling water for 10 minutes. Drain and reserve the water porcini mushrooms were soaking in for later use. Filter the water through a fine sieve to catch the debris.
In a large saucepan cook chopped shallots in 1 tbsp of olive oil over low heat for 5 minutes. Add flour and mix well, then add fresh thyme leaves, chopped fresh mushrooms and reconstituted porcini mushrooms with a pinch of salt. Cook while stirring for 10 minutes, then add the stock and ½ cup of the reserved water from porcini mushrooms. Bring to a boil and cook for 10 more minutes, then stir in cream.
Process in a food processor or a blender in batches when the soup is slightly cooled. Then return to the pot and reheat it, taste and add salt if needed.