Categories: not tried, soups

Ingredients

• 1 oz dried porcini mushrooms
• 2 tbs olive oil
• 1 tbsp butter
• 2 leeks, thinly sliced
• 2 shallots, roughly chopped
• 1 garlic clove, roughly chopped
• 8 oz fresh, wild mushrooms
• 5 cups vegetable stock
• 1/2 teaspoon dried thyme
• 2/3 cups heavy cream

Directions

1. Put the dried porcini in a blow, add 1 cup warm water, & let sit for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid & reserve to use later. Finely chop the porcini.

2. Heat the oil & butter in a large saucepan until foaming. Add the chopped leeks, chopped shallots, and garlic. Cook gently for about five minutes, stirring frequently until softened by not colored.

3. Chop or slice the fresh mushrooms & add to the pan. Stir over medium heat for a few minutes until they begin to soften. Pour in the stock & bring to a boil. Add the porcini, soaking liquid, dried thyme, & salt and pepper. Lower the heat, half-cover the pan, & gently simmer for 30 minutes, stirring occasionally.

4. Pour about 3/4 of the soup into a blender and process until smooth. Return processed soup to the pain. Stir in the cream and heat through. Check the consistency & add more stock if necessary. Season with salt and pepper.

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