Mushroom Soup II (European)

A handful dried porcini

Extra virgin olive oil

3 cups mixed fresh wild European mushrooms; chanterelles, girolles, trompettes de mort, shitake, oyster; soaked in water and sliced.

2 cloves garlic, peeled and minced

1 red onion, peeled and chopped

A small lump butter

4 tsp fresh thyme leaves

Salt and freshly ground black pepper to taste

4 cups chicken or vegetable stock (see our recipes for the stock)

A handful of fresh Italian parsley, leaves only and finely chopped

2 tablespoons cream cheese (or Italian cheese from Lombardy)

1 lemon

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. In a Dutch oven add some extra virgin olive oil and fresh mushrooms. Stir quickly, then add garlic, onion, butter and thyme and seasoning to taste. Add half of the porcini, chopped, and the rest left whole. Add straining liquid to the Dutch oven after putting through a sieve. Cook until most of the moisture disappears.

2. Season to taste, and add the stock. Bring to boil and simmer for about 20 minutes. Pureé half the soup, pour back into Dutch oven, and add the parsley, cream cheese (or crème fraiche). Add lemon juice and serve. 

Serves 6