Use dried porcini mushrooms to make this flavoursome soup. Remember to strain them before adding them to the soup as they can be gritty. You will need a blender and the Braun range of stick blenders start at just £20.
Ingredients:
- 1 handful of dried porcini mushroom
- 1 medium size onion, finely chopped
- 300g chestnut mushrooms, chopped
- 1 vegetable stock cube
- 2 tbsp olive oil
- 2 tbsp single cream
- Chopped parsley
Step by step:
- Soak the porcini mushrooms in hot water
- Place the onion in the pan with the oil and sauté for 3 mins
- Add the chopped chestnut mushrooms and sauté for about 5 mins. Stir occasionally so they don’t stick
- Add 1 litre of hot stock
- Add your (strained) porcini mushrooms and cook for another 10-15 mins
- Blend the mushrooms and then add your cream and optional porcini liquid
- Check the seasoning
- Serve in hot bowls, with chopped parsley
Tips:
When you strain the porcini mushrooms, set aside the liquid, so you can add that later if you like a slightly stronger, mushroomy flavour
Add two thirds of packet rice during the last 5 mins of cooking time for a thicker, crunchier soup
Carole’s Moroccan bean soup HERE
HEAL 