Wild mushroom soup

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4 servings

Appliances

FRITEL Blender BL 3890
FRITEL Soup Maker SB2970 OR SB 3190

Ingredients

25 g dried porcini
2.5 dl hot water
2 tbsp olive oil
15 g butter
2 leeks, finely sliced
2 shallots, coarsely sliced
1 clove of garlic, coarsely sliced
225 g fresh wild mushrooms
1.2 l beef stock
½ tsp dried thyme
1.5 dl cream
Pepper and salt
Sprigs of fresh thyme

Preparation

Preparation time:15 min.

Put the dried porcini with the hot water in a bowl and soak for 20-30 minutes.
Take them out and squeeze out as much soaking liquid as possible. Strain the liquid and set aside. Finely chop the porcini.
Heat the oil and butter until foaming. Add leeks, shallots and garlic and fry for 5 minutes until soft but not brown. Stir frequently.
Finely chop the fresh mushrooms and add them to the pan. Stir-fry them for a few minutes over medium heat until they start to soften.
Pour in the stock and bring to the boil.
Add the porcini, soaking water, thyme and salt and pepper.
Turn the heat low, partially cover the pan and let everything simmer gently for 30 minutes, stirring occasionally.
Put about three-quarters of the soup in the blender and mash it smooth.
Pour it back into the rest of the soup, stir in the cream and heat.
Check the thickness and add some stock or water if the soup is too thick.
Season to taste and garnish with sprigs of thyme.

Or If using the Soup Maker:

Put the dried porcini in a bowl with the hot water and let them soak for 20-30 minutes.
Take them out and squeeze out as much soaking liquid as possible. Strain the liquid and set aside. Chop the porcini finely.
Now put all the ingredients including the soaking liquid into the Soup Maker and select `Smooth`.
The Soup Maker now does the rest.

Tips

Serve with homemade breadsticks

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