Mushroom and potato soup with croutons and cucumber pickle
Prep
20m
Cook
20m
serves
4
Ingredients (15)
- 20g dried porcini mushrooms, broken into pieces
- 1/2 cup (125ml) olive oil
- 30g unsalted butter
- 400g Swiss brown mushrooms, sliced
- 150g bacon, chopped
- 1 leek, finely chopped
- 2 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 1L (4 cups) chicken stock
- 300g desiree potatoes, sliced
- 150g sourdough bread
- 1/2 bunch dill, sprigs chopped
- 1 Lebanese cucumber, thinly sliced into long ribbons, sliced into long matchsticks
- 1 tsp white wine vinegar
- 1/2 tsp caster sugar
Method
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1.Preheat oven to 200°C. Place porcini mushrooms in a bowl with 1 cup (250ml) hot water, then set aside for 10 minutes.
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2.Heat 1 tbs oil and half the butter in a frypan over medium-high heat. Add half the Swiss brown mushrooms, season and cook for 3-4 minutes until browned, then remove and set aside. Repeat with remaining butter, mushrooms and 1 tbs oil.
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3.Heat another 1 tbs oil in the pan and cook the bacon for 3-4 minutes until crisp, then add leek and garlic, and cook for a further 2-3 minutes until softened. Add tomatoes and cook for a further 7 minutes or until reduced. Add stock, potato, Swiss brown mushrooms and porcini mushrooms and soaking liquid. Simmer for 10 minutes or until tender. Season to taste.
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4.Drizzle bread with remaining 1/4 cup (60ml) olive oil. Scatter with dill and season with salt. Place on a baking tray and bake for 10 minutes or until golden.
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5.For pickle, combine cucumber, vinegar, sugar and 1/2 tsp salt. Stand for 5 minutes.
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6.Serve soup with pickle and croutons.
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