Mushroom Soup | Everyday Gourmet S9 EP09

Chop 1 brown onion and 2 leeks, then heat 1 tablespoon extra-virgin olive oil and 2 knobs of butter in a pot.

Add the chopped onion and leeks to the pot and cook for 3-4 minutes, stirring constantly.

Roughly crush and chop 2 cloves of garlic, then add to the pot with a generous pinch of salt.

Chop 600 grams of fresh mushrooms (button and Swiss brown) into thirds, reserving a handful for garnish.

Once the onion, leek, and garlic are soft, add the chopped mushrooms to the pot and turn the heat back up.

In a separate pan, add olive oil and sauté the reserved handful of mushrooms until golden brown.

Add 3-4 sprigs of thyme (leaves picked) to both the pot and the sautéing mushrooms.

Add the soaked porcini mushrooms and their soaking liquid to the pot, stirring to combine.

Cover the mixture with 1-1.5 liters of vegetable stock, ensuring the mushrooms are submerged.

Bring to a boil, then reduce the heat, cover, and simmer for 10-15 minutes.

After cooking, remove from heat and blend the soup with a stick blender until creamy and smooth.

Stir in 2 generous spoonfuls of creme fraiche until dissolved and the soup is light brown in color.

Serve the soup hot in bowls, garnishing with a spoonful of creme fraiche, sautéed mushrooms, fresh thyme, and a drizzle of olive oil.

Equipment Needed

Dietary

Allergens