Melbourne's #1 Food Market
Mushroom Soup by Anna Webster
Recipe by Anna Webster
Ingredients
- 15-20g dried porcini, soaked in boiling water (to cover) for 20 minutes, then chopped (reserve liquid)
- Olive oil
- 600g fresh mushrooms, sliced (darker and meatier the better)
- 2 cloves of garlic, finely sliced
- 1 red onion, finely sliced
- Few sprigs of fresh thyme, leaves picked
- 1L chicken stock (best quality)
- Salt and pepper and lemon juice, to season
- For Garnish:
- 1 tbsp mascarpone cheese
- Sliced fresh truffle OR truffle oil
- Sliced wild mushrooms (if using, use young, tender mushrooms. Discard stalks)
- Drizzle EVOO
- Croutons
- Fresh herbs
Method
- Add fresh mushrooms to hot pan with olive oil – stir 1 minute
- Add garlic, onion, herbs, S+P – stir 1 minute, or until moisture leaks out of mushrooms
- Add chopped porcini
- Strain porcini stock and add – cook until moisture disappears
- Add chicken stock – boil then simmer 20 mins
- Puree, season, add mascarpone, parsley, lemon juice, drizzle EVOO etc.
