Roasted mush­room and brown but­ter soup

donna hay - - Inspired Mushrooms -

2 bulbs gar­lic

750g medium but­ton mush­rooms

¼ cup (60ml) ex­tra vir­gin olive oil sea salt and cracked black pep­per

¹⁄³ cup (10g) dried porcini mush­rooms

1 cup (250ml) boil­ing wa­ter

50g un­salted but­ter

3 white onions, thinly sliced

2 ta­ble­spoons white bal­samic vine­gar 3½ cups (875ml) chicken stock

150g but­ton mush­rooms, ex­tra, thinly sliced 50g un­salted but­ter, ex­tra

¼ cup chervil leaves

Pre­heat oven to 200°C (400°F). Wrap each gar­lic bulb in alu­minium foil and place on a large oven tray. Cook for 20 min­utes.

Add the mush­rooms, driz­zle with 1 ta­ble­spoon of the oil and sprin­kle with salt and pep­per. Cook for a fur­ther 15 min­utes or un­til golden brown. Set aside un­til the gar­lic is cool enough to han­dle.

Squeeze the gar­lic from its skins and set aside. Place the porcini in a small heat­proof bowl, add the wa­ter and set aside for 10 min­utes to soften. Heat a fur­ther 1 ta­ble­spoon of the oil in a large saucepan over low heat. Add the but­ter, onion, salt and pep­per. Cover and cook, stir­ring oc­ca­sion­ally, for 25 min­utes or un­til the onions are very soft.

In­crease heat to medium. Add the vine­gar and cook for 30 sec­onds. Add the roasted mush­rooms, porcini mix­ture and stock and bring to the boil. Cook for 10–12 min­utes or un­til fra­grant and re­duced slightly. Us­ing a hand-held blender, blend un­til smooth.

Heat the re­main­ing oil in a large non-stick fry­ing pan over high heat. Add the ex­tra mush­rooms and cook for 2 min­utes or un­til golden brown. Re­move from the pan. Add the ex­tra but­ter and cook for 3–4 min­utes or un­til foamy and nutty brown. Di­vide the soup be­tween bowls. Top with mush­rooms, brown but­ter and chervil to serve. SERVES 4–6.

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