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Recipe by Barney Desmazery

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1. 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.
2. 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.

Per serving

347 kcalories, protein 8g, carbohydrate 20g, fat 27 g, saturated fat 16g, fibre 4g, salt 0.89 g

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• Royston

  06 May 2009

  Royston rated and commented on this recipe

  

  I really enjoyed the lovely creamy taste and it was not difficult to make. Royston.

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• Royston

  08 May 2009

  Royston commented on this recipe

  really nice rich soup i used parsley. royston

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• Barnett

  30 August 2009

  Barnett rated and commented on this recipe

  

  very easy to make, and tastes great, very creamy, rich and filling1 lovely, i will definatly make it again soon xx

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• Loraine

  02 September 2009

  Loraine rated and commented on this recipe

  

  Just made this soup for lunch and it was simply delicious and so easy. Will definitely make this again soon

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• uselessruthy

  17 September 2009

  uselessruthy commented on this recipe

  I love mushroom soup - for a difference add 1tsp of whole grain mustard !

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• Maxine

  30 September 2009

  Maxine rated and commented on this recipe

  

  I used a mix of chestnut and mini portobello mushrooms instead of the wild. I also used mixed dry mushrooms as cheaper than just porcini and left out the truffle oil! I don't think my use of different ingredients made a difference as the taste was amazing - kept it in the fridge and heated when fancied an easy and scrumptious meal - wonderful :)

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• Florence

  03 October 2009

  Florence rated and commented on this recipe

  

  I made this beautiful mushroom recipe for a dinner party and everyone enjoyed it. Lovely deep, rich mushroom flavour. thanks Barney!

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Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread , about 100g, cubed
• chives and truffle oil, to serve

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Difficulty and servings

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian

Ingredients

• 25g dried porcini (ceps)
• 50g butter
• 1 onion , finely chopped
• 1 garlic clove , sliced
• thyme sprigs
• 400g mixed wild mushrooms
• 850ml vegetable stock
• 200ml tub crème fraîche
• 4 slices white bread , about 100g, cubed
• chives and truffle oil, to serve

Per serving

347 kcalories, protein 8g, carbohydrate 20g, fat 27 g, saturated fat 16g, fibre 4g, salt 0.89 g

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