PORCINI MUSHROOM SOUP

 

Serving 4

 

1 oz dried porcini mushrooms

2 cups warm water

2 tbsp olive oil

2 shallots, chopped

1 leek, finely sliced

2 garlic cloves, mashed

5 fresh sprigs of thyme

16 oz whole white mushrooms

2 cups of beef bouillon

1/3 cup of heavy cream

Fresh tarragon leaves, to garnish

Salt and pepper

 

Put the dried porcini mushrooms in a bowl, add the warm water and soak for 30 minutes. Strain the liquid and reserve it for the soup. Chop the big pieces of porcini.

Wash the white mushrooms. Cut the end of the stems and quartered the mushrooms. Set aside.

Heat the oil in a medium stockpot. Add the shallots, garlic and leek and cook on medium heat for 8 minutes, stirring frequently, until soft and pale color. Add the white mushrooms, the porcini, fresh thyme’s leaves, the beef bouillon and the 2 cups of the soaking liquid. Season with salt and pepper.

Bring to a boil and reduce to simmer. Cook for 30 minutes, stirring occasionally. Remove a few porcini mushrooms from the soup and set aside.

Add the heavy cream and cook for 1 or 2 minutes.

With an immersion blender, process the soup until smooth. Add the porcini mushrooms. Adjust the seasoning. Serve hot, garnish with fresh tarragon leaves.