Wild Mushroom Soup

Zuppa di Porcini e Funghi Salvatici
Wild mushroom are expensive. Dried porcini have an intense flavour, so use only a small quantity. The beef stock may seem unusual in a vegetable soup, but helps to strengthen the earthy flavour of the mushrooms.

Ingredients:
2 cups dried porcini mushrooms
2 tbsp olive oil
1 tbsp butter
2 thinly sliced leeks
2 roughly chopped shallots
1 roughly chopped clove of garlic
3 cups fresh wild mushroom
5 cups beef stock
1/2 tsp dried thyme
2/3 cup double cream
salt
freshly ground black pepper
fresh thyme sprigs for garnishing

Procedure:
1. In 1 cup of warm water, soak the dried porcini for 20-30 minutes. Lift out of liquid. Squeeze over the bowl to remove as much of the soakong liquid as possible. Strain and reserve th liquid. Chop the porcini.
2. In a saucepan, heat the oil and butter until foaming. add the garlic, leeks, and shallots. Cook gently and stir frequently for about 5 minutes, until they are soft but not coloured.
3. Chop the fresh mushroom. Add to the pan. Stir over a medium heat until they begin to soften. Pour in the stock and bring to the boil. Add the liquid, porcini, dried thyme, salt, and pepper. Lower the heat. Simmer gently for 30 minutes. Stir occasionally.
4. Put 3/4 of the soup in a blender. Process until smooth. Add the cream and heat thoroughly in the pan. Check seasoning and consistency. Serve hot. Use thyme sprigs as garnish.

Serves 4

o:)