Shannon Bennett's porcini mushroom soup
serves
4
Mushroom and truffle soup
Black truffle adds a layer of decadence to this dish.
Ingredients (11)
- 1/4 cup (60ml) extra virgin olive oil
- 2 garlic cloves, crushed
- 5 eschalots, halved
- 4 thyme sprigs, leaves picked
- 300g Swiss brown mushrooms, sliced
- 1/2 cup (125ml) sherry
- 50g dried porcini, soaked in 150ml warm water
- 6 cups (1.5L) chicken stock
To serve
- Thickened cream
- Shaved black truffle (available online from gourmetlife. com.au)
- Toasted seeded bread
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil in a large saucepan over low heat. Add garlic, eschalot and half the thyme leaves, and cook, stirring, for 5-6 minutes or until softened and fragrant. Add mushroom and increase heat to mediumhigh. Cook, stirring, for 8-10 minutes or until mushroom is softened and lightly coloured. Add sherry and simmer for 2 minutes or until reduced by one-third. Add porcini, porcini soaking liquid and chicken stock, and bring to the boil. Reduce heat to medium-low and simmer for 50 minutes or until reduced by one-third. Transfer soup to a blender and whiz until smooth. Season to taste
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2.Divide soup among serving bowls. Drizzle with cream and scatter with shaved truffle and remaining thyme leaves. Serve with toast.
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