Mushrooms take the spotlight in this rich, wintry soup.
- Heat the oil and half the butter in a large saucepan over low heat. Add the garlic, leek and thyme, then cook, stirring for 3-5 minutes until the leek has softened. Add the Swiss brown mushrooms, porcini and soaking liquid, stock and soy sauce and bring to the boil.
- Reduce the heat to low and simmer for 5-8 minutes until mushrooms have softened.
- Remove saucepan from the heat. Puree mixture using a stick blender until smooth.
- Add the cream and season with salt and pepper, then warm through over low heat.
- Meanwhile, melt the remaining 25g butter in a frypan over medium heat.
- Cook the small mushrooms, stirring, for 2-3 minutes until just softened. Season. To serve, ladle soup into bowls, drizzle with extra oil and garnish with pan-fried mushrooms.
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