Porcini and Mushroom Soup
Ingredients
• a small handful of dried porcini
• olive oil
• 600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shitake, oyster), cleaned and sliced
• 2 cloves of garlic, peeled and finely sliced
• 1 red onion, peeled and finely chopped
• a knob of butter
• a handful of fresh thyme, leaves picked
sea salt and freshly ground black pepper
• 1 litre chicken or vegetable stock, preferably organic
• a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
• 2 tablespoons mascarpone cheese
• 1 lemon
optional: truffle oil
Method
Place the porcini in a small dish, add
boiling water just to cover, and leave to soak. Get a large
casserole-type pan nice and hot, then add a good couple of lugs of olive
oil and your fresh mushrooms. Stir around very quickly for a minute,
then add your garlic, onion, butter and thyme and a small amount of
seasoning. After about a minute you'll probably notice moisture cooking
out of the mushrooms and at this point add half of your porcini, chopped
up, and the rest left whole. Strain the soaking liquid to remove any
grit, and add it to the pan. Carry on cooking for about 20 minutes until
most of the moisture disappears.
Season to taste, and add your
stock. Bring to the boil and simmer for around 20 minutes. I usually
remove half the soup from the pan and whiz it up to a purée at this
point, then pour it back in, adding the parsley and mascarpone, and
seasoning carefully to taste.You can serve this soup as you
like, but there are a few things to remember when finishing it off. Mix
together a pinch of salt and pepper with the zest of one lemon and the
juice of half of it, then spoon a little of this into the middle of the
soup. When you go to eat it, stir it in and it gives a wonderful
flavour. Other things you can consider are little slices of grilled
crostini put into the bottom of the bowls before the soup is poured
over. Or you could even quickly fry some nice-looking mushrooms – like
girolles, chanterelles or oysters – and sprinkle these on top of the
soup. If I was going to use truffle oil, then I would use it on its own –
a few drips on the top just before serving.
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感謝 roboman 提供以上資料
roboman的網誌: http://lifeatsnapshot.blogspot.hk/
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