Mixed Mushroom Soup

Method

1 Put porcini into a bowl, pour over 75ml (3fl oz) boiling water and soak for 10min. Strain the mushrooms, reserving liquid, then roughly chop porcini, keeping 1tbsp to use as garnish.

2 Heat 1tbsp oil in a pan, add the onion and porcini and cook over medium heat for 5min. Add chestnut mushrooms, turn up heat and brown lightly for 5min.

3 Add porcini liquid and stock, then bring to the boil. Season well and simmer for 20min.

4 To make croutons, heat the 50ml (2fl oz) oil in a frying pan, add the bread and garlic, then stir-fry for 2min until golden. Drain on kitchen paper.
5 Cool soup slightly, whiz in a liquidiser until smooth, then transfer to a clean pan. Gently reheat, then divide among four warmed bowls. Serve topped with the croutons, reserved porcini and a sprinkling of parsley.


COOK'S TIP
This soup doesn't freeze well as it loses its creamy texture and becomes watery.