Win­ter porcini and por­to­bello mush­room soup with crème fraîche

Australian Women’s Weekly NZ - - HEARTY MEALS -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

20g dried porcini mush­rooms (see Mag­gie’s tips, op­po­site) ¼ cup (60ml) ex­tra vir­gin olive oil 1 medium (150g) brown onion, chopped coarsely 4 cloves gar­lic, chopped coarsely 2 ta­ble­spoons rose­mary leaves, chopped finely 800g por­to­bello mush­rooms, sliced ¼ cup (60ml) ver­juice 1.5 litres (6 cups) veg­etable or chicken stock ¾ cup (180g) crème fraîche 1 ta­ble­spoon fresh thyme leaves

GAR­NISH

15g but­ter 1 ta­ble­spoon ex­tra vir­gin olive oil 100g pine mush­rooms, sliced thinly

1 Place the porcini mush­rooms in a small heat­proof bowl and cover with

½ cup (125ml) boil­ing wa­ter; stand the mush­rooms for 15 min­utes. 2 Mean­while, place a large heavy-based saucepan over medium heat. Once hot, add oil and cook the onion for 3 min­utes, stir­ring every 30 sec­onds so it doesn’t burn. Add gar­lic and rose­mary; con­tinue to cook for an­other 2-3 min­utes or un­til gar­lic is light golden. 3 Stir in one-third of the por­to­bello mush­rooms; cook, stir­ring oc­ca­sion­ally, for 2-3 min­utes. When they have soft­ened, add an­other one-third of the mush­rooms and re­peat this un­til you have added all the mush­rooms. Sea­son with sea salt. 4 Strain the porcini mush­rooms over a jug; re­serve porcini liq­uid. Chop porcini coarsely. Add the ver­juice and re­served porcini liq­uid to the mush­rooms in the pan; cook, stir­ring, for 3 min­utes or un­til liq­uid is al­most evap­o­rated. 5 Pour in the stock and bring to a rapid sim­mer. Re­duce heat; sim­mer, cov­ered, for 30 min­utes. 6 GAR­NISH Mean­while, heat but­ter and oil in a medium fry­ing pan over high heat. Add the pine mush­rooms; cook for about 3 min­utes or un­til browned. 7 Re­move the soup from the heat. Stir in the crème fraîche and thyme leaves. Blend with a stick blender un­til smooth (or stand for 10 min­utes be­fore care­fully pour­ing into a jug blender and purée un­til smooth). Sea­son to taste with salt and freshly ground black pep­per. 8 Serve the soup in warmed bowls topped with the fried mush­rooms.

Not suit­able to freeze or mi­crowave.

Win­ter porcini and por­to­bello mush­room soup with crème fraîche

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