Wild mushroom soup

Mushrooms take the spotlight in this rich, wintry soup.

Recipe «Wild mushroom soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, plus extra to drizzle, 50g unsalted butter, 1 garlic clove, finely chopped, 1 leek, thinly sliced, 1 tbsp chopped thyme leaves , 400g Swiss brown mushrooms, chopped, 10g dried porcini mushrooms, soaked in 1/3 cup boiling water for 15 minutes, 3 cups chicken stock , 2 tbsp soy sauce, 200ml thickened cream, 200g small mixed mushrooms , halved.

Ingredients:

• 1 tbsp olive oil, plus extra to drizzle 
• 50g unsalted butter 
• 1 garlic clove, finely chopped 
• 1 leek, thinly sliced 
• 1 tbsp chopped thyme leaves 
• 400g Swiss brown mushrooms, chopped 
• 10g dried porcini mushrooms, soaked in 1/3 cup boiling water for 15 minutes 
• 3 cups chicken stock 
• 2 tbsp soy sauce 
• 200ml thickened cream 
• 200g small mixed mushrooms , halved 

Instructions

1. 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.
2. Reduce the heat to low and simmer for 5-8 minutes until mushrooms have softened.
3. Remove saucepan from the heat. Puree mixture using a stick blender until smooth.
4. Add the cream and season with salt and pepper, then warm through over low heat.
5. Meanwhile, melt the remaining 25g butter in a frypan over medium heat.
6. 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.