Cream of Wild Mushroom Soup (from Good Food Magazine October 2007)
25g dried porcini
1 onion, finely chopped
1 garlic clove, sliced thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
200ml tub crème fraîche
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, pass through a fine sieve, and put back in the pan, heat to warm through then serve.