Take a pack of…Mushrooms (part 2) – Posh mushroom soup

Posh mushroom
soup

Froth
up again with a hand blender
just before serving

Prepare Time: 45 minutes | Serves: 4

Ingredient

·        
25g dried mushrooms

·        
50g butter

·        
1 onion, finely chopped

·        
1 clove of garlic, sliced a few thyme sprigs

·        
400g mixed fresh mushrooms

·        
850ml vegetable stock

·        
200ml crème fraiche

·        
4 slices of white bread, cubed
chives, and olive oil (optional), to serve

Recipe

1.    Make the soup: Pour boiling water over the dried
mushrooms to cover. Heat half the
butter in a pan, then

2.    gently
sizzle the onion, garlic and thyme for 5 minutes until starting to brown. Drain the cooked mushrooms, reserving the juice, then add to the onion with the fresh mushrooms. Cook for 5 mins until soft. Pour over the stock and the reserved juices, boil, then simmer for 20 minutes. Stir in the crème fraiche, then simmer 3 mins. Whizz the soup with a hand blender, pass through a sieve, then set aside.

3.    Fry the croutons: Fry the bread cubes in the
remaining butter until golden, then
drain on kitchen paper. Top

4.    the soup with chives, drizzle with olive oil (optional), and serve with the croutons.

Per serving  347 kcals, 27g fat, 16g sat. fat a portion | Suitable for freezing