Categories: mushroom, not tried, soup

Ingredients

• 4 tbsp unsalted butter
• 2 medium onions
• 1 oz dried Porcini, rehydrated
• 1 garlic glove
• 5 tbsp dry white wine
• 3 3/4 cups chicken stock, boiling
• 4 oz potatoes, peeled and diced
• 1 tbsp lemon juice

Directions

1. Melt butter in large saucepan. Add onions and brown lightly, Add garlic, porcini and wine. Add stock and potatoes. Simmer gently for 45 minutes. Puree soup in just a few short bursts so that pieces of mushroom are left intact. Season with lemon juice and salt and pepper.

Email to a friend | Print this recipe | Back