Wild mushroom soup
Preparation time: 50 minutes
25g (1oz) dried porcin mushrooms
2 tbsp olive oil
25g (1oz) butter
1 onion, finely chopped
2 celery sticks, chopped
3 garlic cloves, chopped
600g (1¼lb) mixed mushrooms, chopped
2 bay leaves
1.5 litres (2½ pints)
light vegetable stock
350g (12oz) floury potatoes, diced
250ml (9fl oz) pot crème fraiche
3 tbsp chopped fresh parsley
Toasted sour dough to serve
- Place the porcini mushrooms in a jug and pour over 150ml (5fl oz) of boiling water. Set aside and soak for 15 minutes. Heat the oil and the butter in a large pan, add the onion, celery and garlic and cook for 8 minutes until perfectly softened.
- Add mushrooms to the pan, reserving about 200g (7oz) for garnish later. Cook over a high heat for 5 minutes until lightly coloured and all of the liquid has cooked off. Add the potatoes and the rehydrated porcini mushrooms and stir until coated and buttery. Add the bay leaves and the stock and strain the mushroom soaking water into the pan. Bring to the boil and simmer for around 15 minutes or until the potatoes are tender. Whizz with a stick blender until lovely and smooth.
- When you’re ready, stir a good dollop of crème fraiche into the soup and check the seasoning. Pan-fry remaining mushrooms (with an extra chopped garlic clove if you like) in butter until softened. Season and stir in the parsley. Ladle the soup in small warmed bowls and add another dollop of crème fraiche. Top each slice of toasted sour dough with the mushrooms, perch slices on the side of the bowls and serve.