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Preparation time
20 minutes
Total time:
1 hour 15 minutes
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Ingredients
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10-15 g (1/3 - 1/2 oz.) dried porcini mushrooms
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125 mL (½ cup) hot water
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1 onion, finely chopped
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1 leek, finely chopped
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30 mL (2 tbsp.) butter
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450 g (1 lb.) sliced mini bella mushrooms
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1 small potato, peeled and diced
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To taste, salt and pepper
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15 mL (1 tbsp.) fresh thyme or 5 mL (1 tsp.) dried thyme
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750 mL (3 cups) chicken broth
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250 mL (1 cup) 35% M.F. cream, divided
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Directions
- Rehydrate dried mushrooms in hot water for 30 minutes. Strain, reserving liquid, and then finely chop mushrooms.
- In a saucepan over low heat, cook onion and leek in butter, until soft.
- Add fresh mushrooms and continue cooking until liquid evaporates, about 5 minutes. Incorporate rehydrated mushrooms.
- Add potato, salt, pepper, and thyme.
- Pour in chicken broth and reserved soaking liquid. Bring to a boil and simmer, partially covered, for 15 minutes.
- Add 125 mL (½ cup) of cream a few minutes before serving.
- Purée soup in a blender. Add broth or water as needed.
- Keep warm. In the meantime, whisk remaining cream.
- Serve in cups or small bowls and top with whipped cream.
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