Wild Mushrooms 250g
Dried Mushrooms 250g
White Onion 1
Garlic 1 Bulb
White Wine 250ml
Coarse Black Pepper
I’m going to let you in on a little secret soup method that they (probably) don’t teach you in culinary school. It’s called the chuck-everything-in-a-pot-and-cook-it-til-it’s-done method. Puréed soups lend themselves extremely well to this style of cooking. Now if you think you can make this soup taste better by carefully caramelizing this, or simmering that, you go right ahead. I’ll be having a drink by the fire while you’re busy fawning over the soup.
All you need to do to make this delicious soup is follow these three simple directions:
1. Combine everything except the lemon, salt and pepper in a pot. Bring it up to temperature without letting it boil over, and simmer gently for 15-20 minutes, or until the dried mushrooms have softened and the cream has had time to reduce a little.
2. Pureé with a hand blender. If you don’t have a hand blender you should reconsider attempting this soup, but a regular blender will work too. Also, you may want to put it through a medium-gauge sieve before serving to give it a more refined consistency.
3. Finish with fresh lemon, salt & pepper to taste, and if you really want to add some wow factor, drizzle a little truffle oil into each bowl just as it’s being served.