- 25g dried porcini (ceps)
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, sliced
- thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 400g mixed wild mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 850ml vegetable stock
- 200ml tub crème fraîche
- 4 slices white bread, about 100g, cubed
- chives and truffle oil, to serve
Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Why not try?
Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.