This soup is the essence of early Autumn for me. It brings the smell of forest floor and autumn air. I love it with warm, toasted baguette topped with cream cheese or sauteed mushrooms.
- 20 g of dried porcini
- 500 g/1lb 6oz mixed fresh wild mushrooms (chanterelles, girolles, shitake, oyster) or 250 g wild mushroom and 250 brown champignons cleaned and sliced
- 2 cloves of garlic, peeled and finely sliced
- 1 onion, peeled and finely chopped
- 1 tsp of fresh thyme, leaves picked
- 1 litre/1 ¾ pints chicken or vegetable stock
- A handful of fresh flat-leaf parsley, leaves picked and chopped
- 2 tablespoons creme fresh or mascarpone cheese,
- zest of one small lemon
- knob of butter
- olive oil
- Sea salt and black pepper
- Optional: truffle oil
Place the porcini in a small dish and cover with boiling water. Leave to soak. Warm up a large deep frying pan , then add a good couple teaspoons of olive oil and fresh mushrooms. Stir around very quickly for a minute, then add garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you will notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove the soup from the pan and whizz it up to a purée at this point, then pour it back in, adding the parsley and cream, and season to taste.
3. To finishing it off mix together a pinch of salt and pepper with the zest of lemon, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour.
Truffle oil gives the soup additional kick of flavour which I love. Just three drops on top of each portion is enough.
This is a slightly modified Jamie’s Oliver recipe.