Serves: 6 Ingredients
- 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
- 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.
- 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.
- 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.
- Add the porcini mushroom mixture (including the water – it is packed with flavour), chicken stock, salt and pepper, and stir to mix.
- Once the mixture has started to boil, partially cover the pot with its lid, lower the heat and simmer for about 15 minutes.
- 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.
- 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.
- 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.
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