- 15g/1/2cup dried porcini mushrooms
- 250ml/1cup boiling water
- 1 tbsp olive oil
- 3 shallots, chopped or 1 onion
- 1 tbsp flour, heaped
- 500g/6cups crimini mushrooms or mushrooms of your choice
- 1.5litres/6cups vegetable or chicken stock
- 4-6 sprigs fresh thyme, leaves only or ½ tsp dried thyme
- 125ml/1/2cup double cream/heavy cream
- salt to taste
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.
Calories: 215kcal | Carbohydrates: 15g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 1315mg | Potassium: 879mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg