Winter porcini and portobello mushroom soup with crème fraîche
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.