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Serves: 6 

  • 50g dried porcini mushrooms
  • 2 cups boiling water
  • 2 tablespoons olive oil
  • 1 large brown onion
  • 500g cup mushrooms, roughly chopped
  • 200g brown mushrooms, roughly chopped
  • ¼ teaspoon freshly ground nutmeg
  • 1L chicken stock
  • ½ cup pouring cream, plus a little extra to serve
  • ½ cup fresh parsley leaves, roughly chopped, plus a little extra to serve
  • Sea salt flakes and freshly ground pepper

  1. Place the porcini mushrooms in a small bowl and add the 2 cups of boiling water. Stir to combine and allow the mushrooms to soften while continuing on.

  2. Place the oil in a large pot, add the onion and saute over a medium-high heat until the onion is soft yet not browned.

  3. Add the mushrooms and saute for about 5 minutes or until the juices from the mushrooms have been released. Add the nutmeg and stir about for a further minute.

  4. Add the porcini mushroom mixture (including the water – it is packed with flavour), chicken stock, salt and pepper, and stir to mix.

  5. Once the mixture has started to boil, partially cover the pot with its lid, lower the heat and simmer for about 15 minutes.

  6. Add the cream and ½ cup of parsley leaves, stir, bring to a boil again and then allow the soup to simmer for a further 5 minutes. Test the soup to ensure the seasoning is correct and adjust if necessary.

  7. Turn the heat off and allow the soup to cool for about 15 minutes before placing in a high power blender (in batches if necessary). Turn the machine on and blend until the soup is a puree texture.

  8. To serve, ladle the soup into bowls, add a swirl of cream to the centre of the bowl and finish with a dusting of freshly ground black pepper and parsley leaves.